Stuffed Mushrooms Vegetarian

Stuffed Mushrooms   Vegetarian

Ingredients:

2 teaspoons extra-virgin olive oil

12 large white mushrooms, brushed clean, stems removed and reserved

1/2 cup baby spinach, finely chopped

1/2 onion, minced

2 garlic cloves, 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

Pinch of freshly ground pepper

3 tablespoons grated Pecorino Romano cheese

3 tablespoons Panko (Japanese breadcrumbs)

Directions:
Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.  Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute 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.

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 to 3 minutes. Serve warm.

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1. 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 to 3 minutes. Serve warm.