Spinach-Stuffed Mushrooms
Pecorino and panko deliver tangy crunch in these two-bite morsels.
Serving Size:
6
Active Time:
15 min.
Total Time:
35 min.
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.
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