Fresh Herb and Spinach Stuffed Mushrooms

My 5-year-old spied a package of portobello mushroom caps in the produce section and begged me to buy them. Who am I to deny the boy when he’s demanding vegetables? I came up with a stuffing for them that is both tasty and packed with nutrients. These stuffed mushrooms would make a great appetizer, though we had them as a side dish.

  • 6 baby portobello mushroom caps, stems removed
  • 2 tablespoons olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 2 cups baby spinach leaves, roughly chopped
  • 1/2 cup panko
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 extra large egg, lightly beaten
  • 2 tablespoons shredded Parmesan cheese, plus more for topping

  • Preheat oven to 350 degrees F.
  • In a heavy skillet, warm the olive oil over medium heat. Cook the shallot until translucent and slightly soft, about 5 minutes. Add the garlic cloves and cook until fragrant, about another minute. Add the chopped spinach to the pan and toss until spinach is wilted. Add the panko, salt and pepper and continue cooking for another couple minutes until panko is lightly toasted. Remove skillet from heat.
  • In a medium bowl, combine spinach mixture with parsley, basil, egg and 2 tablespoons of Parmesan. Stir until evenly combined.
  • Place the mushroom caps in an oven safe dish. Spoon the filling evenly into each cap, then top with another pinch of Parmesan cheese. Bake for 15 minutes or until the top is lightly brown and the caps are heated all the way through. Serve hot.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

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