Cheese & Spinach Stuffed Mushrooms
Total Time: 47 min.
Prep Time: 15 min.
Cooking Time: 32 min.
Yield: 12 servings, 2 mushrooms each
Containers: 1/2 green & 1/2 blue
Ingredients:
- 2 tsp. olive oil
- 24 large mushrooms, cleaned, stems removed and finely chopped
- 1/2 medium onion, finely chopped
- 3 cups raw baby spinach
- 4 cloves garlic, finely chopped
- 1 dash crushed red pepper
- 1/2 tsp. finely chopped fresh rosemary
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 1/2 cup part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese
Directions:
- Preheat oven to 350° F.
- Heat oil in a large skillet over medium-high heat.
- Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.
- Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.
- Add ricotta cheese; mix well.
- Evenly fill mushrooms with spinach mixture.
- Place mushrooms on a large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.
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