Speedy Spinach Stuffed Mushroom Caps
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- 1 Tbsp. Lemon Juice
- coconut oil
- 8-9 med-large Crimini Mushrooms
- 1-2 med. Garlic cloves, crushed
- 2 cups Spinach, chopped & firmly packed
- 1/4 cup Red Onion, finely minced
- 1 tsp. Black Pepper, ground
- 1/4 cup Parmesan Cheese
- 1/2 tsp. Sea Salt
1)Preheat oven to 400 degrees.
2)Wash, and rinse the mushrooms, and place into a colander to drain. Wash, rinse, and spin dry the spinach. (The spinach must be VERY dry, or the stuffing will be too wet and gooey.)
3)Chop, then firmly pack the spinach into a large measuring cup, until you have two cups, then set aside. Gently cup the cap of each mushroom in the palm of one hand, and use your other hand to firmly hold each stem, and pinch off in one quick twist. Set the mushroom caps onto a plate, and set aside.
4)Place the stems into a food processor, or blender, and add the remaining ingredients. Puree until an even, thick consistency is achieved, approximately 3-4 minutes, (total time will depend upon your blender). You will have to stop the blender a few times, in order to scrape down the sides with a spatula.
5)Stuff the hollow underside of each mushroom with a heaping tablespoon of this mixture, and use your fingers to create a smooth mound of stuffing on top of each mushroom. Sprinkle each cap with a little extra parmesan. Lightly oil a small roasting pan, or cast iron frying pan, with a teaspoon of oil.
6)Transfer each stuffed mushroom into the pan, and place into preheated oven. Bake for 12 minutes at 400 degrees, then turn heat setting up to broil, and allow to broil for another 4-5 minutes, until tops are browned.