Spinach Parmesan Stuffed Mushrooms
The easiest, most delicious way to get your veggies? This creamy and craveable appetizer!
Temperatura: | 400 grados |
Tamaño de la porción: | 2 filled mushroom caps |
Tiempo de preparación: | 10 minutos |
Tiempo de cocción: | 20 minutos |
Tiempo total: | 30 minutos |
Equipamiento: | Damp towel Tazón para mezclar Asadera |
Utensilios: | Cuchara para revolver Tazas y cucharas medidoras |
Ingredientes
2 8 ounce packages (white or baby bella) mushrooms
1 10 ounce box chopped frozen spinach, defrosted and drained well
1/4 taza de queso parmesano rallado
2 tablespoons olive oil OR vegetable oil, plus more for brushing onto mushroom caps
1 1/2 teaspoons Italian seasoning
1/4 cucharadita de sal
2 dientes de ajo, picado O 2 cucharaditas de ajo en polvo
1/4 cup plain bread crumbs
Instrucciones
- Antes de comenzar, lávese las manos y lave las superficies, los utensilios, las tapas de las latas y las verduras.
- Precaliente el horno a 400 grados.
- Remove and discard stems from mushrooms. Clean mushroom caps with a damp towel to remove any dirt.
- Add the drained spinach to a bowl along with the Parmesan, oil, Italian seasoning, salt, garlic, and bread crumbs. Mix to combine the ingredients.
- Spoon filling evenly into mushroom caps, lightly brush each mushroom cap with oil, and place them on a baking sheet.
- Bake for 20 minutes until mushrooms are tender.
destacados