Spinach Stuffed Mushrooms

Tired of serving the same old cheese plate and cracker appetizer? Looking for something just as satisfying and crowd pleasing but without the calories or carbs?
Look no further than these delicious, easy to make, healthy spinach stuffed mushrooms.
Eat them with a knife and fork, cut into quarters and you have four incredible mouthfuls. Serve with a bowl of spicy olives – there’s nothing that tastes better than a bite of each in your mouth at the same time.
These mushrooms are so satiating that I’ve served them as a main dish. Add a side salad following a small bowl of soup and you’ve got a light but highly satisfying supper.
Spinach Stuffed Mushrooms
Look for large mushrooms with nice long stems, since you’ll be chopping those stems to make the stuffing. Adjust the amount of bread crumbs and cheese to your liking. Try not to eat any leftover stuffing – you’ll want to use it in an omelet tomorrow morning.
Ingredients

12 extra-large white or crimini mushrooms
1 tbsp olive oil
1 tbsp butter
1 large shallot or 1/2 medium onion, finely chopped
1 clove garlic
1 tsp minced fresh thyme leaves
6 oz bag washed organic baby spinach leaves, chopped coarsely
1/4 cup bread crumbs
salt and pepper to taste
a pinch of crushed red pepper (optional)
1/4 cup finely shredded Romano or Parmesan cheese, plus another tbsp or so for sprinkling atop (latter optional)
2 tbsp chopped parsley

Instructions
Preheat oven to 325 degrees centigrade. Find a smal...

Source: The Blog That Ate Manhattan - March 5, 2017 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Appetizers best easy Make-ahead Spinach stuffed mushrooms use bread crumbs vegetarian Source Type: blogs