Gorgonzola and Spinach Stuffed Portobello Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I had mushrooms, I had spinach, I had gorgonzola cheese, I needed an appetizer... This was the result! (DH didn't like it, but everyone else did!) Ingredients:
12 whole portabella mushroom caps |
1 (10 ounce) package frozen spinach, thawed and drained |
5 ounces gorgonzola, crumbled |
2 garlic cloves, minced |
1 egg |
2 cups italian seasoned breadcrumbs, approximate |
Directions:
1. Preheat the oven to 350 degrees F.
2. Spray a cookie sheet with cooking spray.
3. Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
4. Spoon mixture onto mushrooms and pack lightly.
5. Carefully place mushrooms on cookie sheet.
6. Bake for 30 minutes or until tops are golden brown.
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