Spinach and Cheese Stuffed Mushrooms
1 package of mushrooms
½ a package of frozen spinach
2/3 cup of shredded cheese- I used a combination of Italian and Mexican cheeses
1 yellow onion
2 cloves of garlic
1 teaspoon of parsley
1/3 cup of bread crumbs
Preheat oven to 375 degrees.
First, you’ll want to take the stems off your mushrooms and use a spoon to clear them out a little bit more. Chop up the stems.
Next, use nonstick spray to spray down an oven safe dish and line your mushrooms up.
Finely cut up the onion and garlic.
In a pan, place the mushroom stems, onion, and garlic. Place on medium heat and leave this, stir occasionally, until the onions are transparent.
Squeeze the excess water out of the spinach- as much as you can.
In a bowl, combine the onion mixture and spinach. Add in the egg and mix well. Then add in about ½ cup of cheese and mix well. Then add in the about a tablespoon of salt and pepper and parsley. Mix it up more. Then add in the bread crumbs and mix again.
Use a spoon to spoon in the mixture into the mushroom caps. Top with the last bit of cheese.
Place in oven for about 15 minutes.
When done, let them cool for about 5 minutes and eat! These would be yummy dipped in marinara sauce too, but they were delish on their own. If I had to change one thing, I’d add in a bold spice to give them a little kick. They were good- but I think a little pump to the flavor would have been yummy. They were a nice addition and (semi) healthy. If you want to skip the cheese, you could always add in tomatoes or something else healthier too.