Chef notes
I love that these irresistible party bites are not just great tasting but healthy, too. The mushroom caps get stuffed with a variety of sautéed veggies, a sprinkle of cheese and crunchy breadcrumbs. You might want to make extra because they disappear fast!
Ingredients
- 2 teaspoons extra virgin olive oil, divided
- 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
- 1 pinch freshly ground black pepper
- 3 tablespoons grated Pecorino Romano cheese
- 3 tablespoons panko (Japanese breadcrumbs)
Preparation
1.Preheat the oven to 325°F. Brush a baking sheet with 1 teaspoon of the oil.
2.Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
3.Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion and garlic and sauté 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.
4.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, 2-3 minutes. Serve warm.
