Stuffed Mushrooms With Spinach & Parmesan Recipe

Ingredients

20 Button mushrooms,200 grams Spinach – roughly chopped,1 Onion – finely chopped,3 Garlic – pods,1 tablespoon Extra Virgin Olive Oil,1 tablespoon Whole Wheat Bread crumbs – preferably Italian,1/2 teaspoon Dried oregano,1/2 teaspoon Red Bell pepper (Capsicum) – crushed,1 tablespoon Parmesan cheese – grated,2 tablespoons Mozzarella cheese – shredded,Salt – to taste

Instructions

1. To begin making the Stuffed Mushrooms With Spinach And Parmesan Recipe, wash and clean the mushrooms. Separate the stems from the mushrooms and take care not to break the cap of the mushrooms. We will be using the cap to stuff the mushrooms with the filling.Chop the mushrooms stems that you had removed and keep them aside. Heat olive oil in a heavy bottomed pan; add the chopped onions, garlic, salt and saute until transparent. Add the chopped mushroom stems and the chopped spinach and stir well. Stir fry until the spinach is cooked and the moisture is evaporated. Once cooked through, turn off the heat and add the crushed red pepper, grated parmesan, dry oregano, Italian bread crumbs and stir well. Check the salt and spice levels and adjust to suit your taste.Once cooked through, turn off the heat and add the crushed red pepper, grated parmesan, dry oregano, Italian bread crumbs and stir well. Check the salt and spice levels and adjust to suit your taste.Preheat oven to 350 F/ 180 C. Stuff the mushrooms with the prepared filling and top with some mozzarella cheese. Place the filled mushrooms on a greased baking tart and place it in the preheated oven. Bake for 20 minutes and serve warm.Bake the Stuffed Mushrooms With Spinach & Parmesan for 20 minutes, until you notice the cheese begins to melt and the mushrooms look wrinkled and cooked.Serve the Stuffed Mushrooms With Spinach & Parmesan as a tea time snack or as an appetizer for parties alongside  Vegetarian Smoked Mexican Bean Rice for a filling meal.

Recipe Details