Name: Stuffed Mushrooms
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 12 large white mushrooms, brushed clean, stems removed and reserved; 1/2 cup baby spinach, finely chopped; 1/2 onion, minced; 2 cloves garlic, chopped; 1/2 cup cherry tomatoes, finely chopped; 2 tablespoons flat-leaf parsley, chopped; 1/8 teaspoon salt, plus additional for sprinkling on mushroom caps; Pinch freshly ground black pepper; 3 tablespoons grated Pecorino Romano cheese; 3 tablespoons panko (Japanese breadcrumbs)

Directions

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27m Intermediate 98%

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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.

Stuffed Mushrooms

Ingredients

Directions

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