Stuffed Mushrooms With Spinach

Stuffed Mushrooms With Spinach

Ingredients:

24 medium mushrooms (about 1 1/2 pounds total)

2 tablespoons olive oil, plus more for the baking sheet

2 cloves garlic, finely chopped

1 5-ounce package baby spinach, chopped

Kosher salt and black pepper

3/4 cup panko bread crumbs

1/2 cup Gruyere, grated (2 ounces)

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Directions:

Heat oven to 375F. Remove stems from mushrooms and finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem side down, until just tender, 10 to 12 minutes.

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Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach,

1/4 teaspoon salt,

1/4 teaspoon pepper ,

and cook, tossing until wilted, 2 to 3 minutes more.

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In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.

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To Make Ahead: The mushroom caps can be baked and stuffed (but not baked for the second time with the stuffing) up to 2 days in advance, refrigerate covered. Bake again just before serving.