Spinach Stuffed Mushrooms
This post brought to you by Nature’s Pride Bread. All opinions are 100% mine.
Fall is one of my favorite times of year. The weather is cooler which means we can open the windows, fire up the oven and bust out our boots and cardigans. It makes me want to cook even more. We typically have friends over at least once a week. I like to have a small appetizer ready to go when they arrive.
In the summer it’s typically cheese, olives and salame. In the fall my go to is stuffed mushrooms. The stuffing is varied depending on what I have on hand but this is my favorite vegetarian version. Spinach Stuffed Mushrooms.
You need a bit of a binder for mushrooms and I like to make my own breadcrumbs. For this I used Nature’s Pride 12 Grain Bread. I simply popped a few slices into the toaster oven and then gave them a whiz around my mini food processor. Easy peasy.
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GIVEAWAY: Three (3) winners will each receive a month’s supply of Nature’s Pride bread (via 4 coupons)
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- Preheat oven to 375° F. Place mushrooms onto a baking sheet stem-side down for approximately 10 minutes or until softened.
- In a medium saute pan, heat the oil over medium heat. Add garlic, mushroom stems and cook until softened.
- Add the spinach, season with salt and pepper. Cook until wilted. Remove from heat.
- Add bread crumbs and cheese.
- Spoon into the mushroom caps and bake for additional 5 minutes.