Portobello Stuffed Mushrooms with Bruschetta

• Vegetarian

• Produce

  • 1 cup Baby spinach
  • 4 Basil, leaves
  • 2 cloves Garlic
  • 2 tbsp Italian parsley, leaves
  • 12 Portabella mushrooms, mini
  • 3/4 cup Roma tomatoes

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 1/3 cup Bread crumbs

• Dairy

  • 1/2 cup Mozzarella cheese

Found on jessicagavin.com

Description

Directions

• Preheat oven to 425°F. Line a sheet pan with foil and lightly grease with olive oil or cooking spray.
• Wash and dry mushrooms. Remove stems and chop into small pieces for the mushroom filling, set aside.
• Place mushrooms on sheet pan stem side up, lightly drizzle with olive oil and season with some salt and pepper, set aside.
• In a medium sized bowl combine garlic, parsley, spinach, parsley, cheese, breadcrumbs, salt, and pepper.
• Spoon 2 tablespoons of filling into each mushroom cap, packing it in as tight as possible. Bake for 10 minutes, until mushroom is tender to tops of filling are lightly browned.
• In a small bowl combine tomatoes, 1 teaspoon olive oil, basil leaves and salt and pepper to taste. Add a small amount on top of each cooked stuffed mushroom. Enjoy!

Nutrition