Creamy Spinach Stuffed Mushrooms

1. 1

   Preheat the oven to 375u00b0F.

2. 2

   Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.

3. 3

   Remove the stems from the mushrooms and discard or save for another use.

4. 4

   Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.

5. 5

   Place the cream cheese, salt, black pepper, and Parmesan in a large bowl. Set aside.

6. 6

   Mince the garlic.

7. 7

   Heat olive oil on medium heat in a large saute pan. Once the oil is shimmering, add spinach.

8. 8

   Cook for 5-6 minutes, until the spinach is completely wilted.

9. 9

   Add the garlic to the pan, and cook for a minute longer, until fragrant.

10. 10

    Transfer the spinach to the bowl of cheese.

11. 11

    Beat together the cheeses and spinach with a mixer on medium-high speed for 1-2 minutes.

12. 12

    Using a small spoon, fill each mushroom with about one tablespoon of the spinach mixture.

13. 13

    Top each mushroom with a heaping teaspoon of the shredded cheese.

14. 14

    Bake for 20-23 minutes until the cheese is bubbly and golden-brown.

15. 15

    Check to see that mushrooms are done. Remove from oven or add time as needed.

16. 16

    Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.