- 12 medium mushrooms
- 4 ounces baby spinach
- 2 ounces panko breadcrumbs
- 2 cloves garlic
- 2 tbsp olive oil
- 2 oz gruyere cheese
Preheat oven to 375°. Pop the stems off the mushrooms and reserve. Placed the mushroom caps on a baking sheet and place in the oven for 10 minutes. Chop the stems and garlic cloves.
Saute mushroom stems and garlic for 5 minutes in olive oil. Add spinach and saute until wilted (about 2 minutes).
Combine mixture in a bowl with breadcrumbs and cheese. Stuff the mushroom caps and bake at 375 for 15-20 minutes. Serve warm.