Savory Spinach and Parmesan Stuffed Mushrooms

Ingredients

• Large mushrooms (12, stems removed)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Spinach (3 cups, fresh, chopped)
• Parmesan cheese (1 cup, grated)
• Breadcrumbs (1/2 cup, plain or seasoned)
• Salt (to taste)
• Pepper (to taste)
• Red pepper flakes (1/4 teaspoon (optional, for a spicy kick))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Carefully remove the stems from the large mushrooms and set them aside for later use.
3. In a large skillet, heat the olive oil over medium heat. Once hot, add minced garlic and sauté until fragrant, about 1 minute.
4. Finely chop the mushroom stems and add them to the skillet. Cook until softened, approximately 5 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
6. In a mixing bowl, combine the cooked mushroom stems and spinach with grated Parmesan cheese, breadcrumbs, salt, pepper, and red pepper flakes if using. Mix thoroughly to create a cohesive filling.
7. Spoon the filling generously into each mushroom cap, pressing down gently to pack the mixture.
8. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
10. Remove from the oven and let cool for a few minutes before serving hot.