Spinach stuffed mushroom caps
 

SPINACH STUFFED MUSHROOM CAPS APPETIZER
Serves 8| Hands-On Time: 20m| Total Time: 40m



Ingredients
24 medium mushrooms
2 tablespoons olive oil, plus more for baking sheet
2 cloves garlic, finely chopped
1 5 oz. pkg. baby spinach, finely chopped
kosher salt and black pepper
3/4 cup panko bread crumbs
1/2 cup Gruyère cheese, grated (2 ounces)

Directions
Heat oven to 375° F.

Remove the stems from the mushrooms. Reserve the caps to stuff.

Finely chop the stems and reserve.

Coat a baking sheet with oil.

Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.

Meanwhile, heat the oil in a medium skillet over medium heat.

Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes.

Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.

In a bowl, combine the spinach mixture with the bread crumbs and cheese.

Now, stuff the mushroom caps:
Spoon spinach/bread crumb/cheese mixture into the mushroom caps and bake until golden brown, 12 to 15 minutes.

Great appetizer to serve outdoors while grilling.

I will have to try this....looks yummy!