Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 12 baby bella mushrooms (clean by rubbing with a damp cloth, don't rinse)
  • 1/2 cup sweet onion (diced)
  • 2 garlic cloves (minced)
  • 1/4 cup sun-dried tomatoes (finely diced, packed in olive oil)
  • 2 cups baby spinach (torn into pieces)
  • 1/3 cup panko breadcrumbs (we used whole-wheat panko)
  • 4 ounces feta cheese (low-fat or fat-free)
  • 1/4 cup parmesan cheese

Instruction

  • Preheat oven to 350 degrees.
  • Remove stems from mushrooms and dice.
  • In a medium skillet, add oil and heat to medium-low, saute onion, mushroom stems and sun-dried tomatoes until tender, about 4 minutes. Add minced garlic and continue to saute one additional minute. Add spinach and saute just until wilted. Remove from heat and add the feta cheese and breadcrumbs and only 3 tablespoons of parmesan, stir to combine.
  • Stuff mushrooms with mixture, place on a cookie sheet, sprinkle with remaining tablespoon parmesan, and heat until cheese is melted, about 15 minutes. *Mushrooms are very hot coming out of the oven so be sure to cool a few minutes before serving. This appetizer is yummy warm or cold.
  • Note: The mushrooms may release liquid, so when removing from the cookie sheet lightly dap with a paper towel before serving. Stuffed mushrooms are a perfect dinner party appetizer.