Spinach and goat cheese stuffed mushrooms

1. 1

   preheat oven to 400F place caps in a large baking pan; set aside.

2. 2

   in a skillet over medium heat, saute onion, garlic and mushroom stems in 2 tablespoons of olive oil until tender.Add fresh spinach and stir until wilted.Season with salt and pepper.Transfer mixture to a large bowl and cool slightly.Add breadcrumbs, goat cheese and 1/4 cup parmesan until combined.Fill each mushroom top and sprinkle with remaining parmesan cheese.

3. 3

   Bake filled mushroom cap for 20 minutes, our until cheese behind to brown.Refrigerate any leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.