​ GENE’S CREAMED SPINACH-STUFFED MUSHROOMS





INGREDIENTS
  • 12 LARGE WHITE MUSHROOMS
  • 3 CUPS (HANDFULS) FRESH BABY SPINACH, STEMS REMOVED
  • ¼ CUP GRATED PARMESAN CHEESE
  • 2 CLOVES GARLIC, MINCED
  • 4 OUNCES CREAM CHEESE, CUT INTO SMALL PIECES AND SOFTENED TO ROOM TEMPERATURE
  • 2 ½ TABLESPOONS FRESH PARSLEY, FINELY CHOPPED
  • 6 CHERRY TOMATOES, CUT IN HALF
  • ½ CUP SWEET ONION (VIDALIA), CHOPPED
  • ¼ CUP CHOPPED GREEN PEPPER
  • ¼ CUP ITALIAN SEASONED BREADCRUMBS
  • ½ TABLESPOON OLIVE OIL
  • 1 TEASPOON RED PEPPER FLAKES (OR TO TASTE)
  • SALT AND PEPPER TO TASTE


INSTRUCTIONS
  1. WASH MUSHROOMS, REMOVE STEMS.  FINELY CHOP STEMS.
  2. ADD OLIVE OIL TO MEDIUM HEATED SKILLET.  ADD GARLIC, ONION, GREEN PEPPER, TOMATOES AND MUSHROOM STEMS.  SAUTE UNTIL SOFTENED.
  3. ADD SPINACH AND PARSLEY. STIR INTO MIXTURE UNTIL SPINACH IS BROKEN DOWN.  ADD SALT, PEPPER AND RED PEPPER FLAKES.
  4. ADD CREAM CHEESE AND COMBINE INTO ABOVE.
  5. ADD GRATED CHEESE AND BREAD CRUMBS.  THOROUGHLY MIX INTO ABOVE.      
  6. REMOVE FROM HEAT WHEN MIXTURE IS EVENLY COMBINED.
  7. USING A SMALL SPOON, FILL THE MUSHROOM CAPS WITH THE MIXTURE TO CREATE A MOUND.
  8. PLACE ON A NONSTICK COOKIE SHEET AND BAKE IN A 375 DEGREES PREHEATED OVEN FOR 15-20 MINUTES. BROIL FOR THE LAST FEW MINUTES.