These are so yummy. Quick and simple healthy appetizer. Vegetarian and can be gluten free if you leave out the breadcrumbs!
1 tbls olive oil
2 cloves garlic
6 oz fresh spinach
1/4 tsp salt/pepper
3 tbls grated cheese (parmesan, gruyere, swiss, etc)
2 tbls breadcrumbs (optional)
1. Wash the dirt off of the mushrooms and pat dry. Carefully, pull the stems off. Some are stubborn and you may have to wiggle them around! I would buy a few extra mushrooms – just in case some break. Place mushrooms with the holes facing upwards on a cookie sheet lined with tin foil for super easy clean up.
2. Finely chop the garlic and the stems of the mushrooms. Heat the olive oil in a saucepan and saute the garlic and stems for 3 minutes.
3. While you wait, beat the egg, salt and pepper together.
4. Add the spinach to the saucepan. Rip up the leaves as you throw them in by the handful. Cook until the spinach has wilted, which will only take about 2 minutes. Now you have to drain the spinach because spinach and mushrooms are very watery veggies. You can put your colander in the sink, I just did it over a plate so you could see more clearly in the video! Place your mixture in a colander and using your spatula, press into the sides to squeeze as much liquid out as possible. Now mix the spinach with the egg. Add the cheese and breadcrumbs. Place into the caps of the mushrooms. Bake at 375 degrees for 30 minutes and voila! You are all set!
You can use any type of grated cheese. If you want to get fancy, break out the gruyere. If you just want parmesan, it will still be incredibly yummy!