Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F.
- Clean mushrooms by gently rubbing them with a damp cloth.
- Remove mushroom stems, dice them, and set aside.
- In a skillet, heat olive oil on medium-low. Sauté diced onion, mushroom stems, and sun-dried tomatoes for about 4 minutes.
- Add garlic, sauté for another minute, then add spinach until wilted.
- Remove from heat, mix in feta, breadcrumbs, and 3 Tbsp Parmesan.
- Stuff the mushroom caps with the mixture, place them on a cookie sheet, sprinkle with remaining Parmesan, and bake for 15 minutes or until cheese is melted.