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- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
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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
Share This Recipe
- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
-
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
Ingredients
Directions
- 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.
