Stuffed Mushrooms
- Total:
- 35 min
- Active:
- 30 min
- Yield:
- 4 to 6 servings
- Level:
- Intermediate
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 75
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 4 milligrams
- Sodium
- 160 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 2 grams
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Ingredients
Directions
Watch how to make this recipe.
Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.
Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
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