Categories: Appetizers
Ingredients
- 16 large fresh mushrooms
- 1 tbsp. olive oil
- 2 cups fresh baby spinach, coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup sour cream
- 3 oz. cream cheese
- 1/3 cup shredded mozzarella
- 3 tbsp. grated Parmesan
- 1/4 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp pepper
Directions
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Preheat oven to 400. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach and saute until wilted. Add garlic; cook 1 minute longer.
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Combine spinach mixture with remaining ingredients. Spoon into mushroom caps. Place in a 15×10-inch baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.