This delectable appetizer is perfect for a holiday or just a cozy night at home for the two of you!
Keyword: Mushrooms, Spinach, Sundried Tomato
1 medium sheet pan
1 sheet parchment paper
1 cutting board
2tbspextra virgin olive oil
4-8med sizeportabella mushroomsstems removed, gills cleaned out
½cupchopped sweet onions
2eachgarlic cloves, chopped
¼cupchopped sundried tomatoesoil packed
1 ½tbspshredded parmesan cheese
Preheat the oven to 400 °F. Line a sheet pan with parchment paper.
Clean mushrooms, remove the stems, and chop them finely. Set aside. Gently scrape the gills out of the center of each mushroom. Place them on the prepared sheet pan.
In a medium skillet heat the olive oil over medium heat. Add the onions and chopped mushroom stems to the skillet and cook for 3 minutes until the mushrooms start to brown and the onions are translucent. Add the chopped garlic and cook for 1 minute.
Stir in the chopped spinach and tomatoes and cook for about 2 minutes until the spinach wilts. Stir in 1 Tablespoon of parmesan cheese.
Place ~ 1 Tablespoon of the spinach mixture into the center of each mushroom. Depending on the size of the mushroom some will take more and some less. Top with a sprinkling of the remaining cheese.
Place the pan in the oven and roast for 20 minutes, until the mushrooms are just soft and the cheese is browned.
You can easily double this recipe for a party. Make them the day before and hold them in the refrigerator. Bake them right before your guests arrive.