Stuffed Mushrooms Date Added: 4 Feb 2018

Ingredients

<ul><li>2 teaspoons extra-virgin olive oil </li>
<li>12 large white mushrooms, brushed clean, stems removed and reserved  </li>
<li>1/2 cup baby spinach, finely chopped  </li>
<li>1/2 onion, minced  </li>
<li>2 cloves garlic, chopped  </li>
<li>1/2 cup cherry tomatoes, finely chopped  </li>
<li>2 tablespoons flat-leaf parsley, chopped  </li>
<li>1/8 teaspoon salt, plus additional for sprinkling on mushroom caps  </li>
<li>Pinch freshly ground black pepper  </li>
<li>3 tablespoons grated Pecorino Romano cheese  </li>
<li>3 tablespoons panko (Japanese breadcrumbs)  </li>
</ul>

Cooking Instructions

Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil. 
 
Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes. 
 
Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko. 
 
Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.