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Categories:
mushrooms olive oil butter onion thyme garlic chopped spinach breadcrumbs Parmesan cheese salt black pepper
Viewed: 94 - Published at: 10 years agoIngredients
- 24 large mushrooms
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1/4 teaspoon thyme
- 1 garlic clove, minced
- 1 1/2 cups chopped spinach (frozen will work, but won't be as good)
- 3 tablespoons breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1 dash black pepper
Method
- Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.
- Chop the stems very finely and set aside.
- Preheat frying pan on medium heat. Add butter and allow to melt.
- Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
- Continue to cook until tender and moisture has been absorbed. Remove form heat.
- Add Parmesan, salt and pepper. Stir in well.
- Stuff each mushroom cap with filling.
- Bake 15 to 20 minutes.
- Serve hot. (These are yucky cold!).
