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Spinach and Lemon Stuffed Mushroom Recipe

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Earthy mushrooms blend will with the freshness of lemon.
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Servings:
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Ingredients
  • FILLING:
  • 1 cup frozen spinach, defrosted and squeezed dry
  • 1/2 cup colby jack cheese -shredded
  • 1/4 cup parmesan cheese - shredded
  • 2 ounces cream cheese
  • 2 tablespoons lemon olive oil or regular olive oil
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 3 green onions - sliced
  • salt and pepper to taste
  • MUSHROOMS:
  • 24 large mushrooms - stems removed
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • BREAD TOPPING:
  • 1 cup fresh bread crumbs
  • 1 tablespoon fresh parsley
  • 2 cloves garlic
  • 2 tablespoons olive oil
Container:food processor and medium bowl
Directions
PREP
30 mins
COOK
10 mins
READY IN
40 mins
FILLING:
  • Process all ingredients stuffing ingredients together in a food process until smooth.
  • Store in a bowl or plastic baggy in the refrigerator until ready to stuff mushrooms.

MUSHROOMS:
  • Preheat oven to 450°.
  • Line a baking sheet with foil and set a wire rack on top of it.
  • Toss mushrooms with oil, lemon juice, salt and pepper.
  • Arrange mushrooms gill side up on the rack and roast until the juices are released. (approximately 20 minutes)
  • Turn caps over and roast until the mushrooms are well browned, approximately 10 minutes.
  • Cool slightly then fill with filling.
  • On top of filling sprinkle with bread crumb topping or pinenuts.
  • Put back into the oven for approximately 10 minutes or until the filling is hot and the topping golden brown.
  • Cool 5 minutes.

BREAD TOPPING:
  • Pulse all topping ingredients in a food processor or until you have coarse crumbs.
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