Mushrooms are often chopped and added to meals, but rarely get a chance to shine on their own. These bite-sized delights make the perfect appetizer or hors d’oeuvre, and are packed with both flavor and health benefits.
Italian Stuffed Mushrooms
Yields 12 mushrooms
1 tablespoon extra virgin olive oil
12 crimini mushrooms
1/2 cup onion, diced
4 cloves garlic, minced
2 cups fresh baby spinach, finely chopped
1/3 cup sundried tomatoes (dried, not packed in oil), finely chopped
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 tablespoon Italian seasoning
1/4 cup low-fat feta cheese
2 tablespoons dried or fresh chopped parsley, to serve
Heat oven to 350° F. Remove the stems from the mushrooms and dice into small pieces. Set aside the mushroom caps.
In a medium skillet over medium-high, heat the oil. Add the mushroom stems, onion, garlic and sundried tomatoes. Saute until tender, about 8 to 10 minutes. Add the spinach, balsamic vinegar, salt and Italian seasoning and saute until wilted. Remove from heat and stir in the cheese.
Stuff each mushroom cap with a heaping spoonful of the mixture, then place evenly on a baking sheet. Bake for 20 minutes, broiling for the final 1 to 2 minutes to brown the tops, if needed. Sprinkle mushrooms with parsley and serve.