Ingredients

The following ingredients have 4 Servings
  • 1  pounds medium-size cremini mushrooms (about 16 mushrooms)
  • 1 tablespoon olive oil
  • 2 large cloves garlic, chopped
  • Kosher salt and black pepper
  • 1 cup chopped fresh spinach
  • 6 tablespoons whole-wheat Panko, divided
  • 4 ounces fresh goat cheese, crumbled
  • 1 lemon, juiced and zested
  • 2 tablespoons chopped parsley
  • 2 tablespoons grated Parmesan

Instruction

  • Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
  • Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
  • Chop mushroom stems.
  • Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1–2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
  • Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
  • Bake mushrooms topping is golden brown, 30–35 minutes, rotating halfway through to promote even browning.