Spinach and Cheese Stuffed Mushrooms

Name: Spinach and Cheese Stuffed Mushrooms
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 0.25 cups finely chopped shallot or onion; 5 ounces baby spinach, chopped; 3 sun-dried tomatoes, soaked in hot water for 10 minutes, drained and finely chopped (2 tablespoons); 0.33 cups (2.5 ounces) garlic-and-herb Gournay cheese, such as Boursin, at room temperature; 0.125 teaspoons freshly ground black pepper; 16 medium baby bella (cremini) mushrooms (about 12 ounces), stems removed; 1.5 tablespoons grated parmesan cheese

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Cook Time: 15 minutes

Total: 30 minutes

Ingredients

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1 tablespoon olive oil0.25 cups finely chopped shallot or onion5 ounces baby spinach, chopped3 sun-dried tomatoes, soaked in hot water for 10 minutes, drained and finely chopped (2 tablespoons)0.33 cups (2.5 ounces) garlic-and-herb Gournay cheese, such as Boursin, at room temperature0.125 teaspoons freshly ground black pepper16 medium baby bella (cremini) mushrooms (about 12 ounces), stems removed1.5 tablespoons grated parmesan cheese

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Instructions

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Step 1

Position a rack in the middle of the oven and preheat to 425 degrees.

Step 2

In a large skillet over medium heat, heat the oil until shimmering. Add the shallot or onion and cook, stirring frequently, until softened, about 1 minute. Add the spinach, a few handfuls at a time, and cook, stirring until all the spinach is wilted down, 4 to 5 minutes. Stir in the sun-dried tomatoes and remove from the heat. Stir in the Gournay cheese and pepper until well-combined. You should have about 1 cup of filling.

Step 3

Fill each mushroom cap generously with the spinach-cheese mixture (each cap should get about 1 tablespoon), piling the filling in a high mound. Place the mushrooms onto a large, rimmed baking sheet and sprinkle each with a little Parmesan cheese. Roast for 12 to 15 minutes, or until the mushrooms are tender and the cheese on top is nicely browned.

Step 4

Serve warm or at room temperature.