Ingredients

The following ingredients have 4 Servings
  • 22 large cremini mushrooms or button mushrooms, (cleaned, stems removed)
  • Olive oil cooking spray
  • 1 (10 - 12 oz.) bag frozen spinach, (thawed)
  • 8 oz. cream cheese, (softened)
  • 3/4 cup finely shredded parmesan cheese, (divided)
  • 1/2 cup finely shredded mozzarella cheese
  • 1 large garlic clove, (minced (1 1/2 tsp))
  • Salt and freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1 1/2 tsp olive oil

Instruction

  • Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.
  • Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.
  • Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.
  • Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
  • Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.
  • Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.
  • Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 - 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.