Large white button mushrooms or portabello mushrooms – 8
Spinach – 1.5 cup, chopped
Onion, finely chopped – 1/4 cup (optional)
Bread crumbs – 1/4 cup
Garlic – 1-2, small
Pepper powder – 1/4 tsp
Shredded cheese – 2 tbsp
Salt – To taste
Olive oil – 2 – 3 tsp
Preheat oven to 375 F.
Wipe the mushrooms with a damp cloth. Remove and chop the stems / stalks.
Heat oil in a pan. Add onion, little salt and stir until they turn translucent. Now add garlic, stir for a few seconds and add the chopped mushroom stems. Stir for a minute and then add chopped spinach. Stir-fry until they wilt. Switch off. Stir in breadcrumbs, little pepper powder and shredded cheese. Taste-check for salt. Spoon this mixture into the mushroom caps (you can coat the mushroom caps with olive oil before filling the mixture). Top with bread crumbs. Transfer onto a baking dish lined with foil. Bake for 25 mts or until the mushrooms are tender.