Spinach-Stuffed Mushrooms

Pecorino and panko deliver tangy crunch in these two-bite morsels.

Ingredients

• 2 tsp. extra-virgin olive oil
• 12 large white mushrooms, brushed clean, stems removed and reserved
• ½ cup baby spinach, finely chopped
• ½ onion, minced
• 2 cloves garlic, chopped
• ½ cup cherry tomatoes, finely chopped
• 2 Tbs. parsley, chopped
• ⅛ tsp. salt
• Pinch of freshly ground black pepper
• 3 Tbs. grated Pecorino Romano
• 3 Tbs. panko breadcrumbs

Instructions

• Heat oven to 325°F. Brush baking sheet with 1 tsp. oil. Finely chop mushroom stems; reserve. Place mushroom caps on baking sheet; bake 12 min.
• In skillet, heat remaining oil over medium heat. Add mushroom stems, spinach, onion and garlic; cook until spinach wilts, 6 min. Add tomatoes; cook 2 min. Turn off heat; stir in parsley, salt, pepper and 2 Tbs. each Pecorino and panko. Heat broiler. Divide spinach mixture evenly among caps. Sprinkle with remaining Pecorino and panko; broil until golden, 2–3 min.