- prep time15 min
- total time 30 min
- serves 4 - 6
Mushrooms stuffed with spinach, onion, garlic, and tomatoes, topped with Percorino and breadcrumbs and baked to golden brown perfection.
2 tsp extra-virgin olive oil
12 large white mushrooms, brushed clean stems removed and reserved
½ cup baby spinach, finely chopped
½ onion, minced
2 cloves garlic, chopped
½ cup cherry tomatoes, finely chopped
2 Tbsp flat-leaf parsley, chopped
⅛ tsp salt, plus additional for sprinkling on mushroom caps
1 pinch freshly ground black pepper
3 Tbsp grated Pecorino Romano, cheese
3 Tbsp panko (Japanese breadcrumbs)
1. Preheat the oven to 325ºF. Brush a baking sheet with 1 teaspoon of the oil.
2. Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
3. Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the Pecorino and panko.
4. Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon Pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.