Creamy Spinach-Stuffed Mushrooms
Description
These tasty mushrooms can be served as a light meal or as an appetizer. They're meaty and creamy, full of cream cheese, fresh spinach and garlic, and topped with breadcrumbs and Parmesan cheese. Yum!
Ingredients
20 medium portabello mushrooms
1 T. butter
2 cloves garlic, minced
4 c. fresh spinach
8 oz. cream cheese, cut into cubes or sour cream
salt and pepper, to taste
¼ c. breadcrumbs
¼ c. Parmesan cheese
Directions
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Preheat oven to 375 degrees.
Rinse spinach; drain; pat dry.
Clean mushrooms with a dry paper towel; remove stems; cut off a little of the dried stems and discard; chop stems into small pieces. Place the top halves on a baking sheet.
Melt butter in a skillet; add chopped stems and garlic; stir; cook 2 minutes.
Add spinach; cook until wilted; add cream cheese, salt and pepper; stir until cream cheese is melted and everything is well combined.
Fill each mushroom with a spoonful of the mixture.
Mix breadcrumbs and Parmesan cheese in a bowl; sprinkle this mixture on top of the stuffed mushrooms.
Bake 12-15 minutes or until golden brown.
5 servings- 4 mushrooms per serving