Italian Stuffed Mushrooms
This delectable appetizer is perfect for a holiday or just a cozy night at home for the two of you!
Servings: 4
Calories: 120kcal
Equipment
- 1 medium sheet pan
- 1 sheet parchment paper
- 1 knife
- 1 cutting board
Ingredients
- 2 tbsp extra virgin olive oil
- 4-8 med size portabella mushrooms stems removed, gills cleaned out
- ½ cup chopped sweet onions
- 2 each garlic cloves, chopped
- 2 cups chopped spinach fresh
- ¼ cup chopped sundried tomatoes oil packed
- 1 ½ tbsp shredded parmesan cheese
Instructions
- Preheat the oven to 400 °F. Line a sheet pan with parchment paper.
- Clean mushrooms, remove the stems, and chop them finely. Set aside. Gently scrape the gills out of the center of each mushroom. Place them on the prepared sheet pan.
- In a medium skillet heat the olive oil over medium heat. Add the onions and chopped mushroom stems to the skillet and cook for 3 minutes until the mushrooms start to brown and the onions are translucent. Add the chopped garlic and cook for 1 minute.
- Stir in the chopped spinach and tomatoes and cook for about 2 minutes until the spinach wilts. Stir in 1 Tablespoon of parmesan cheese.
- Place ~ 1 Tablespoon of the spinach mixture into the center of each mushroom. Depending on the size of the mushroom some will take more and some less. Top with a sprinkling of the remaining cheese.
- Place the pan in the oven and roast for 20 minutes, until the mushrooms are just soft and the cheese is browned.
Notes
You can easily double this recipe for a party. Make them the day before and hold them in the refrigerator. Bake them right before your guests arrive.
Nutrition
Serving: 2mushrooms | Calories: 120kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Sodium: 80mg | Potassium: 530mg | Fiber: 2g | Sugar: 3g | Vitamin C: 15mg | Vitamin D: 24µg