Spinach Stuffed Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I wanted to create a 'low-carb' appetizer that is easy and quick, but still fancy enough to impress folks at a dinner party. So far, everyone loves it, even picky eaters - they don't have to know about the anchovies, which can easily be omitted. Ingredients:
24 large mushrooms |
2 garlic cloves, minced |
1 medium onion, finely chopped |
1 (10 ounce) package chopped spinach, thawed and well drained |
1 tablespoon olive oil |
1 tablespoon anchovy paste |
1/2 teaspoon white pepper |
1/2 cup grated romano cheese or 1/2 cup parmesan cheese |
Directions:
1. Wash mushrooms.
2. Remove stems and finely chop.
3. In a large skillet, sauté mushroom stems, onion, and garlic in the anchovy paste and olive oil until onions are translucent.
4. Add white pepper, spinach and cheese; mix well.
5. Stuff the mushroom caps with the spinach filling.
6. Bake in a shallow pan for 20 minutes at 350’.
|
|