Ingredients
- 24 medium mushrooms (about 1 1⁄2 pounds total)
- 2 tablespoons olive oil, plus more for the baking sheet
- 2 cloves garlic, finely chopped
- 1 5-ounce package baby spinach, chopped
- kosher salt and black pepper
- 3/4 cup panko bread crumbs
- 1/2 cup Gruyère, grated (2 ounces)
Directions
- Heat oven to 375° F. Remove the stems from the mushrooms; 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. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.
If any of these recipes I'm shooting off to my peeps are killer yum yum....let me know. One roooom at a time....(mushroom) I mean...don't want you to think I'm starting to rent out rooms.
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