If you don’t have a good stuffed mushroom recipe in your bag of go-to treats, here’s one you’ll want to add. Not only are they mouth-watering delicious, they’re also packed with tons of vitamins and nutrients. This is the perfect dinner party appetizer or side dish to share with family and friends.

Ingredients

• 1 tablespoon olive oil
• 12 Baby Bella mushrooms
• 1/2 cup diced sweet onion
• 2 cloves garlic, minced
• 1/4 cup finely diced sun-dried tomatoes
• 2 cups baby spinach
• 1/3 cup whole wheat panko bread crumbs
• 4 oz. low-fat or fat-free feta cheese
• 1/4 cup Parmesan cheese

Directions

1. Preheat oven to 350 degrees F.
2. Clean mushrooms by rubbing with a damp cloth (do not rinse).
3. Remove the mushroom stems (keep for stuffing) and dice.
4. In a medium skillet, saute onions, mushroom stems, and sun-dried tomatoes in olive oil on medium-low heat, until tender. Approximately 4 minutes.
5. Add minced garlic and continue to saute stuffing for another minute.
6. Add spinach and saute until wilted.
7. Remove mixture from heat, then add feta cheese, breadcrumbs, and 3 Tbsp on Parmesan.
8. Stuff mushrooms with mixture and place on a cookie sheet. Sprinkle remaining Parmesan over mushrooms and bake for about 15 minutes, or until cheese is melted. Cool before serving.

Serving Tip: You may need to slightly dab the mushrooms before serving as they can release a liquid while cooking.