Here is a delicious, hearty, vitamin packed, low carbohydrate appetizer, that is sure to get those taste buds going. This recipe makes 2 dozen (24) stuffed mushrooms, but you can multiply as needed. Hope you enjoy this recipe as much as we do. Here we go…..
Step 1- Prepare 24 baby portabella mushrooms by separating stems from caps and rinse well.
Step 2- In a non-stick baking pan with sides, arrange mushrooms in a single layer, open side down, and using a pastry brush, or thick napkin, spread extra virgin olive oil on each mushroom cap.
Step 3- Turn mushrooms upwards and spread olive oil on this side of mushroom. This is the side that will be stuffed.
Step 4- Using a food processor, puree washed mushroom stems, 4 cups fresh spinach, 8 teaspoons of a mix of your favorite shredded Italian cheeses, 4 teaspoons mayonnaise, 4 teaspoons extra virgin olive oil, 2 cloves garlic, 1 large green onion stem (sliced, so it won’t get stuck in your food processor), half a teaspoon of salt (up to 1 teaspoon of salt), black pepper, and 1 egg.
Step 5- Stuff your mushroom caps evenly, with about 1 teaspoon of your filling, and bake on top rack of pre-heated 400 degree oven for 30-35 minutes.
Step 6- Remove from oven. There will be some liquid in the bottom of your pan. That’s nornal. It’s from the mushrooms and fresh spinach. Carefully transfer to a platter, let cool, and enjoy !!!!