Three Cheese and Spinach stuffed Mushrooms

Servings: 0



1. Preheat oven to 350.Place cleaned mushrooms, gill side up on baking sheet.Brush with 1 tbsp olive oil. Season with salt and pepper( 1/8 tsp of each). Bake for 6 minutes. Remove from oven and set aside to cool on Baking sheet for at least 15-20 minutes 2.Heat a 12-14 saute pan over medium high heat. Add remaining 1 tbsp olive oil. Add shallots and garlic, stirring for a few minutes,add a few handfuls of spinach, carefully turning with a spatula and cook until wilted , adding more as room becomes available. Season with 1/8 tsp each of salt and pepper 3. Drain spinach in a fine mesh strainer in sink, pressing on the spinach with your hands or a rubbber spatula to ensure that all the liquid drains off. Set aside until cool enough to handle , then finely chopped 4.In a medium bowl combine the chopped spinach, breadcrumbs , mozzarella , parmigiano and percorino cheeses. Taste , add more slat and pepper if needed 5. Stuff the mushrooms. If using large portabella- use a 1/4 cup of filling per mushroom 6. bake at 350 for 10 minutes or until filling is hot and bubbly, COOK's Note: Unbaked mushroom can be made two days ahead of party and store in a air tight container. Bake at 350 for 20 minutes