“Is it me or have stuffed mushrooms been a little M-I-A lately? I’m a little reminiscent of those Wedding, Sweet Sixteen & big birthday celebrations where you simply could not find a silver tray without their presence. Now, don’t get me wrong, I am nowhere near disappointed with the California Rolls, Lettuce Cups & Juicy Sliders that have taken over. However, when I was deciding what to do with those big button mushrooms hanging out in my fridge this week, I got a little misty and decided to bring these babies back. However I wanted to incorporate a little less calories and still have the same deliciousness I remember. I thought my play on these would be as an appetizer, but I actually decided last minute to steam some garlic and kale turning the focus on the Stuffed Mushrooms for dinner. Of course they would make an excellent hor dourves for a party as well.“
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10 large button mushrooms washed and thoroughly dried (save stems for the recipe)
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1/2 cup prepared thawed frozen spinach
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2 garlic cloves peeled & minced
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1 tablespoon Seasoned panko bread crumbs
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1/4 cup shredded Swiss or Gruyere cheese
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1/2 cup reduced fat cream cheese
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1 teaspoon Herb De Provence (love this blend)
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1/2 teaspoon Kosher salt
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Ground pepper to taste
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Cooking Spray
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Chives for garnish
Directions
1.) Preheat oven to 350 degrees.
2.) Place mushroom stems on a cutting board and chop finely.
3.) In a small bowl combine stems, spinach, garlic, cream cheese, Herb De Provence, Swiss cheese salt & pepper. (Use a spatula to mix)
4.) Take one mushroom at a time and continue using your spatula to fill the mixture into the cavity of each mushroom. (Smooth out the filling on top creating a small mound.)
5.) Once filled place the stuffed mushrooms lined up onto a small sprayed baking sheet
6.) Sprinkle the bread crumbs on top of each one.
7.) Bake for 25-30 minutes until they start to brown.
8.) Garnish with chopped chives and serve!
