Yields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
16 mushrooms (about 1 pound)
2 teaspoons olive oil
¼ cup red onion (finely chopped)
1 tablespoon fresh garlic cloves (finely chopped)
¼ teaspoon salt
1½ cups fresh arugula or spinach (finely chopped)
½ cup tomatoes (cored, seeded and finely chopped)
¼ cup breadcrumbs
2 tablespoons Parmesan (finely grated)
¼ teaspoon pepper
1
Wash hands with soap and warm water. Wash produce well and chop as directed. Preheat the oven to 375°F.
2
Remove the mushroom stems and finely chop. Set the mushroom caps aside.
3
In a medium skillet, add olive oil, onion and garlic. Sauté over medium heat, until softened.
4
Add the chopped mushroom stems and salt. Stirring occasionally, cook until all the liquid has evaporated. Remove from heat and allow to cool.
5
In a medium bowl, stir together cooled mushroom stem mixture with the rest of the ingredients.
6
Divide the stuffing evenly among the mushroom caps (about one tablespoon per cap).
7
In a 8x8 inch baking pan or cast iron pan, pour 2-3 tablespoons of water.
8
Place the stuffed caps into the baking pan, in a single layer. (Optional: For a crispier top, drizzle or spray about a tablespoon of olive oil over the top of the caps.)
9
Place the pan in the oven and bake until tops are browned, about 25 to 35 minutes. Remove from the oven and serve warm. Enjoy!
Ingredients
16 mushrooms (about 1 pound)
2 teaspoons olive oil
¼ cup red onion (finely chopped)
1 tablespoon fresh garlic cloves (finely chopped)
¼ teaspoon salt
1½ cups fresh arugula or spinach (finely chopped)
½ cup tomatoes (cored, seeded and finely chopped)
¼ cup breadcrumbs
2 tablespoons Parmesan (finely grated)
¼ teaspoon pepper
Directions
1
Wash hands with soap and warm water. Wash produce well and chop as directed. Preheat the oven to 375°F.
2
Remove the mushroom stems and finely chop. Set the mushroom caps aside.
3
In a medium skillet, add olive oil, onion and garlic. Sauté over medium heat, until softened.
4
Add the chopped mushroom stems and salt. Stirring occasionally, cook until all the liquid has evaporated. Remove from heat and allow to cool.
5
In a medium bowl, stir together cooled mushroom stem mixture with the rest of the ingredients.
6
Divide the stuffing evenly among the mushroom caps (about one tablespoon per cap).
7
In a 8x8 inch baking pan or cast iron pan, pour 2-3 tablespoons of water.
8
Place the stuffed caps into the baking pan, in a single layer. (Optional: For a crispier top, drizzle or spray about a tablespoon of olive oil over the top of the caps.)
9
Place the pan in the oven and bake until tops are browned, about 25 to 35 minutes. Remove from the oven and serve warm. Enjoy!
