|20 min||12-15 min||6|
(*Included in bundle)
• *2 containers (1/2 pound each) baby bella mushrooms, caps and stems separated
• 1 tablespoon butter
• 2 garlic cloves minced
• *4 cups baby spinach
• *1 (8 ounce) Organic Valley Cream Cheese Bar
• Salt and pepper
• *¼ cup Edward and Sons Panko Breadcrumbs
• *¼ cup Organic Valley Grated Parmesan Cheese
Preheat oven to 375°F.
Place the mushroom caps top down on a baking sheet.
Mince the mushroom stems and set aside. Melt butter in a saute pan over medium heat and add the minced mushroom stems and garlic, saute for 2-3 minutes. Add the spinach and stir until wilted, 30 seconds. Add the cream cheese, a pinch of salt, and a dash of pepper, stir until the cream cheese has melted and everything is mixed together.
Spoon the mixture into the mushroom caps – filling to the top.
In a small bowl, mix together the breadcrumbs and Parmesan cheese. Sprinkle the mixture over the top of each stuffed mushroom.
Bake for 12-15 minutes or until golden brown. Serves 6