Stuffed Mushrooms

Ingredients


1 ½ lbs white button mushrooms (about 30-36)


1 Tbsp olive oil


¾ cup shopped sweet onion


4 garlic cloves, minced


3 cups spinach, chopped


Black pepper to taste


1 Tbsp chopped fresh parsley


1 Tbsp chopped fresh thyme


½ cup panko bread crumbs


½ cup grated Parmesan cheese

Preheat oven to 350 degrees.

Remove stems from mushrooms and dice. Set aside.


In a skillet, heat the oil over medium heat. Add the onion and mushroom stems and sauté until tender, about 4 minutes. Add the garlic and continue to sauté for 1 minute. Add the spinach, pepper, parsley, basil and thyme and sauté until the spinach is wilted, about 2 minutes. Remove from heat. Add the panko bread crumbs and all but 2 tablespoons of the Parmesan cheese. Stir to combine.

Stuff the mushrooms with the spinach mixture and arrange on a baking sheet. Sprinkle with the remaining 2 tablespoons Parmesan, and bake until the cheese is melted, about 20 minutes. Serve warm.





16 servings: Serving size: 2 mushrooms

Per Serving


Calories: 45


Fat: 1g


Saturated Fat: 0


Cholesterol: 2mg


Sodium: 50mg


Carbohydrates: 4g


Fiber: 0


Protein: 2g