Ingredients
-
-
1/2
-
12
-
1
-
1
-
1
-
1/4
-
1
-
2
-
-
-
-
-
-
Directions
Spinach-Stuffed Mushrooms, I made these for my DH He is my Popeye, and I his Olive Oyl Tasty and healthy, and no fish in sight , These tasted good, but I had difficulty squeezing out enough water from the spinach; as a result there was liquid at the bottom of my baking dish, and the mushrooms were tricky to eat cleanly I think some parmesan cheese mixed in and sprinkled on top would ramp up the comfort food index used Panko bread crumbs; I should have used Italian bread crumbs instead Thanks for posting this healthy version, Jess Made for Went to the Market tag
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Steps
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1
Done
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Preheat the Oven to 400f Lightly Coat an 8 X 8 X 2-Inch Baking Pan With the Cooking Spray and Set Aside. |
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2
Done
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Wash the Spinach, and Place in a Medium-Size Heavy Saucepan With Just the Water That Clings to the Leaves. |
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3
Done
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Cook, Covered, Over Moderate Heat For 2 to 3 Minutes or Until Wilted. Drain and Cool the Spinach. |
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4
Done
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Squeeze Out the Liquid With Your Hands, Finely Chop, and Set Aside. |
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5
Done
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Remove the Mushroom Stems, and Chop Them Fine. Set Aside Mushroom Caps. |
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6
Done
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in a Heavy 7-Inch Skillet, Melt the Butter and Olive Oil Over Moderate Heat. Add the Garlic, and Cook For 30 Seconds. |
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7
Done
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Stir in the Chopped Mushroom Stems, and Cook For 5 Minutes or Until Golden. |
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8
Done
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Mix in the Spinach and the Oregano, and Cook, Stirring, 1 Minute Longer. |
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9
Done
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Stir in the Lemon Juice, and Remove from the Heat. |
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10
Done
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Fill the Mushroom Caps With the Spinach Mixture, Sprinkle With the Breadcrumbs, and Transfer to the Baking Pan. |
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11
Done
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Bake Uncovered For 10 to 15 Minutes or Until the Breadcrumbs Are Lightly Browned. Serve Immediately. |
