Stuffed Mushrooms (Valerie Bertinelli)

By zircon50

Ingredients

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

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

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.