Categories: Appetizer
Ingredients
- 1/2 c. frozen spinach; defrosted and squeezed dry
- 1/2 c. shredded cheddar cheese
- 2 oz. cream cheese, soft
- 2 T. EVOO
- 1 garlic clove, minced
- 3 T. lemon juice
- 3 scallions, sliced thin
- 1/2 t. salt
- 24 large mushrooms, stems removed
- 1/4 c. EVOO
- 1 t. lemon juice
- S&P
- 1/2 c. bread crumbs or panko
Directions
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TOPPING:
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Process first 8 ingredients in food processor until smooth.
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Transfer to zip lock bag until ready to use.
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MUSHROOMS:
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just oven rack to middle and heat to 450.
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Line baking sheet with foil and set wire rack inside baking sheet.
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Toss mushrooms with oil, lemon juice, 1/4 t. salt and 1/8 t. pepper in bowl.
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Arrange mushrooms gill side up on rack and roast until juices are released, about 20 mins.
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Turn caps over and roast until mushrooms are well browned; about 10 mins.
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Remove baking sheet from oven.
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Flip roasted mushrooms gill side up and cool slightly.
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Snip off one corner of zip lock bag and fill the mushrooms.
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Press each cap (stuffing side down) into bread crumbs and arrange (topping side up) on rack.
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Bake until filling is hot and topping is golden, about 10 mins.
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Cool and serve.