- 12
Ingredients
- 8 ounces cremini (baby portobello) mushrooms, cleaned, stems removed
- 2 tablespoons olive oil
- 1 clove garlic, very finely chopped
- 5 ounces baby spinach leaves, roughly chopped
- 1/3 cup sun-dried tomatoes, chopped
- Salt and freshly ground black pepper
- 1/3 to 1/2 cup Asiago cheese, finely grated
Preparation
Step 1
Preheat the oven to 375°F and coat a shallow baking sheet with nonstick spray. Arrange the mushroom caps on the prepared sheet and sprinkle with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Add the garlic and sauté for 1 minute, then add the spinach. Sauté until wilted, tossing constantly with tongs, 2 minutes. Remove the pan from the heat, season lightly with salt and pepper, then add the sun-dried tomatos and combine well. Allow to cool for a few minutes before proceeding.
Using a small spoon (or your fingers), fill the mushroom caps with the spinach mixture, then top with each with cheese. Bake for 8 to 10 minutes, or until the mushrooms are tender and the cheese is bubbly and lightly browned.
Makes 12 to 16 pieces (depending on the size of the mushrooms)