Mushrooms Filled with Cheese, Spinach, and Garlic
A healthy take on the classic stuffed mushroom
Ingredients
- 12 ounces white mushrooms
- 1 tablespoon olive oil
- 1-1/2 cups frozen spinach thawed and drained
- 2 cloves garlic minced
- 2 ounces goat cheese softened
- pinch kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Remove stems from mushrooms, and set aside for later use.
- Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
- Place mushroom caps on tray, stem side down.
- Brush tops of mushrooms with olive oil.
- Bake for 8 minutes.
- While mushrooms roast, finely chop mushroom stems.
- In a nonstick pan over medium heat, add 1/2 tablespoon of olive oil.
- When heated, add chopped steam, and sauté for 3 minutes, stirring occasionally.
- Add garlic and sauté for one more minute, stirring frequently.
- Remove mushrooms from the oven.
- Reduce oven to 375 degrees.
- Combine spinach, chopped mushrooms, garlic, goat cheese, salt, and pepper in a small bowl, and stir well.
- Throw away foil, and line tray with a new sheet of foil.
- Coat with nonstick spray.
- Fill mushroom caps with spinach mixture.
- Place filled caps on the prepared sheet, and bake for 8 minutes.
- Serve.