'Real Simple' Spinach Stuffed Mushrooms

I was flipping through the November issue of Real Simple Magazine and noticed a stuffed mushroom recipe. I wasnt really looking for anything like this, but after glancing through the recipe and ingredients, I realized I already had everything I'd need to make these. Little did I know, this recipe was the jack-pot recipe for stuffed mushrooms. They are DELICIOUS! I dont really even like mushrooms, but this has to be my new favorite appetizer/snack. Yumm... they have a slightly peppery bite from the Gruyère, the moistness from the mushroom, and the crunchiness from breadcrumbs that just turned out amazing.

Although the recipe calls for medium sized mushrooms, I used small, white button mushrooms because that's what I had. After being stuffed, about four of these little guys are only around 105 calories. Can't beat that!

Ingredients

• 24 medium sized mushrooms (about 1 1/2 pounds)
• 2 tablespoons olive oil, plus more for the baking sheet
• 2 cloves garlic, finely chopped
• 5 oz. baby spinach, chopped
• kosher salt and black pepper to taste
• 3/4 cup panko break crumbs
• 1/2 cup Gruyère, grated (2 ounces)

Method

• Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
• In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.