Ingredients
Scale
- 8 medium baby bella or white button mushrooms
- 2 cups spinach, chopped
- 3–4 garlic cloves, minced
- 1/4 cup italian breadcrumbs
- 1 tbsp grated parmesan
- 3 tbsp olive oil, divided
- 4 oz fontina, shredded
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a small casserole dish or use a small cast iron skillet.
- Wash Mushrooms, remove stems and set aside. Place mushrooms in baking dish.
- Chop mushroom stems and spinach.
- Heat 1 tbsp of olive oil in a skillet over medium heat.
- Add mushroom stems, spinach and minced garlic.
- Cook for 2 – 3 minutes.
- Remove from heat, stir in parmesan and breadcrumbs.
- Drizzle the mushrooms with remaining 2 tbsp of olive oil.
- Using a spoon, stuff each mushroom with the filling.
- Top with the shredded fontina cheese.
- Bake for 20 – 25 minutes.
- Enjoy!!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 2