Categories: Appetizer

Ingredients

• 1/2 c. frozen spinach; defrosted and squeezed dry
• 1/2 c. shredded cheddar cheese
• 2 oz. cream cheese, soft
• 2 T. EVOO
• 1 garlic clove, minced
• 3 T. lemon juice
• 3 scallions, sliced thin
• 1/2 t. salt
• 24 large mushrooms, stems removed
• 1/4 c. EVOO
• 1 t. lemon juice
• S&P
• 1/2 c. bread crumbs or panko

Directions

1. TOPPING:

2. Process first 8 ingredients in food processor until smooth.

3. Transfer to zip lock bag until ready to use.

4. MUSHROOMS:

5. just oven rack to middle and heat to 450.

6. Line baking sheet with foil and set wire rack inside baking sheet.

7. Toss mushrooms with oil, lemon juice, 1/4 t. salt and 1/8 t. pepper in bowl.

8. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 mins.

9. Turn caps over and roast until mushrooms are well browned; about 10 mins.

10. Remove baking sheet from oven.

11. Flip roasted mushrooms gill side up and cool slightly.

12. Snip off one corner of zip lock bag and fill the mushrooms.

13. Press each cap (stuffing side down) into bread crumbs and arrange (topping side up) on rack.

14. Bake until filling is hot and topping is golden, about 10 mins.

15. Cool and serve.

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