Stuffed Mushrooms

By lisapearce

Ingredients

• 1 tablespoon olive oil
• 12 baby Bella mushrooms (clean by rubbing with damp cloth, don't rinse)
• 1/2 cup diced sweet onion
• 2 cloves garlic, minced
• 1/4 cup finely diced sun-dried tomatoes, packaged in olive oil
• 2 cups baby spinach, torn into pieces
• 1/3 cup panko bread crumbs, we used whole wheat panko
• 1 (4 ounce) container feta cheese, low fat or fat free
• 1/4 cup parmesan cheese

Details

Servings 16
Adapted from skinnyms.com

Preparation

Step 1

Preheat oven to 350 degrees.

Remove stems from mushrooms and dice.

In a medium skillet, add oil and heat to medium-low, saute onion, mushroom stems and sun-dried tomatoes until tender, about 4 minutes. Add minced garlic and continue to saute one additional minute. Add spinach and saute just until wilted. Remove from heat and add the feta cheese and breadcrumbs and only 3 tablespoons of parmesan, stir to combine.

Stuff mushrooms with mixture, place on a cookie sheet, sprinkle with remaining tablespoon parmesan, and heat until cheese is melted, about 15 minutes. *Mushrooms are very hot coming out of the oven so be sure to cool a few minutes before serving. This appetizer is yummy warm or cold.

Note: The mushrooms may release liquid, so when removing from the cookie sheet lightly dap with a paper towel before serving. Stuffed mushrooms are a perfect dinner party appetizer.

Read more at http://skinnyms.com/stuffed-mushrooms/#m6cGj8lG5pkmycA8.99