Spinach and 2 Cheese Stuffed Mushrooms

Just simple and wonderful stuffed mushrooms. You get the meaty mushroom stuffed with a creamy filling and a wonderful crunchy topping with this one. I think the key here is really the technique to stuff and top—when you have a moist filling and top, you can really fill those mushrooms to overflowing,

Ingredients:

Mushrooms:

1 (8 ounce) package of cremini mushrooms (about 10-12)

1 garlic clove

1 whole shallot (about 2 Tablespoons)

1 cup packed fresh spinach leaves

2 Tablespoons olive oil, divided

¼ cup shredded parmesan

¼ cup Havarti or other creamy cheese, diced

1 teaspoon salt

Freshly cracked black pepper to taste

Splash of balsamic vinegar

¼ cup Italian seasoned dry bread crumbs

Topping:

2 Tablespoons butter, melted

½ cup panko bread crumbs

1 teaspoon garlic salt

Garnish:

Fresh parsley and coarse sea salt

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment and set aside. Combine the topping ingredients in a small bowl and set aside.

Clean the mushrooms and set aside the stems. Coat the mushroom caps with 1 Tablespoon of olive oil and place, cut side up on the baking sheet.

Toss the mushroom stems, garlic, shallot and spinach into a food processor and pulse until finely chopped. Heat the remaining Tablespoon of olive oil in a skillet and add the spinach mixture. Cook on medium for about 4 minutes or until the garlic and shallot are fragrant. Remove from heat and let cool.

In a large mixing bowl, combine the cooled spinach mixture with the cheeses, salt, pepper, balsamic and dry seasoned breadcrumbs. Pick up on mushroom cap with one hand and a scoop of the spinach-cheese mixture with the other. Gently push the filling into the cap and repeat until all the mushrooms are filled. Now, pick up a stuffed mushroom in one hand and a scoop of the topping in the other. Cupping the mushroom gently, push the topping onto the mushroom and replace on the baking sheet.

Bake for 20 minutes or until the tops are golden brown. Serve hot.