Seed’s Shroom Delight


  • 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.



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