Linda's Spinach Stuffed Mushroom Caps
November 05, 2011
"These mushroom caps are quick to whip together and so tasty. They are great as an appetizer, or as an entree with a side salad. They are a crowd pleaser, and great to make for holiday entertaining. You can also use the smaller mushrooms and divide the filling between the mushrooms you are using. "
- Serving Size: 1 (90.7 g)
- Calories 139
- Total Fat - 7.3 g
- Saturated Fat - 1 g
- Cholesterol - 13.8 mg
- Sodium - 14.7 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 0.3 g
- Sugars - 4.1 g
- Protein - 3 g
- Calcium - 13.1 mg
- Iron - 0.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Preheat the oven to 400 degrees. Wipe the mushrooms with a damp cloth or paper towel to clean. Do not run them under water. Remove the stems.
In a medium-size bowl, add the mushrooms and mix with 2 tablespoons of olive oil.
Line a cookie sheet with aluminum foil.
Place the mushroom caps with the stem side up onto the cookie sheet. Bake for 10 minutes, then remove from the oven, and set aside.
Heat the remaining 2 tablespoons of olive oil in a large frying pan, over medium heat. Add the garlic, and saute until golden brown. Watch carefully so the garlic doesn't burn. Take off burner.
Add spinach and any liquid that may be in the in mushrooms from baking.
Add the lemon juice and panko crumbs. Carefully stir just until the bread crumbs are moist.
Season with salt and freshly cracked pepper, to taste.
Stuff the caps with the spinach and panko mix.
Put back in the oven, and bake for 5 minutes, or until the bread crumbs start to brown. Remove from the oven.
Top with the freshly grated Parmesan cheese just before serving.
You may add extra lemon juice, if desired.
Tips & Variations
No special items needed.