Shelley’s Stuffed Mushrooms

Shelley's Stuffed Mushrooms

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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 4

Recipe Ingredients

  • 1 pound whole Baby Portobella mushrooms
  • 1/3 cup of plain breadcrumbs
  • 1/3 cup pesto ( I use store-bought)
  • 1/3 chopped spinach
  • Shredded Mozzarella cheese

Recipe Instructions

  1. Preheat oven to 400F
  2. Line a baking sheet with foil and spray with cooking spray
  3. Wipe the mushrooms with a damp cloth and remove the stems.
  4. Place mushrooms upside down on the baking sheet.
  5. Chop the stems and sauté in 1 tablespoon olive oil over medium heat to remove any moisture for about 2 minutes.
  6. Add chopped spinach and saute for 1 more minute.
  7. Add breadcrumbs and continue cooking for 1 more minute.
  8. Add 1/3 cup of pesto to a medium bowl.
  9. Add the sauteed mushroom stems and spinach, bread crumbs to the bowl, and mix well.
  10. Spoon (or use your hands) to fill mushroom caps.
  11. Top with shredded Mozzarella cheese.
  12. Bake for 20 minutes.

Recipe Notes

  1. These are so easy!

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