Here’s a quick appetizer that will please anyone except my friend John, who doesn’t care for either mushrooms or spinach.
But since he’s my friend he would eat these and I can promise you that he’d probably like them even if he refuses to admit it publicly. They are that good.
Apologies for the lack of exact measurements, but I winged the recipe.
- Baby bella mushrooms
- Frozen spinach, thawed, drained and squeezed dry
- Boursin garlic and herb cheese
- Bread crumbs
Thoroughly wash and dry the mushrooms. Remove the stem – they should pop off easily. Either save the stems for later use (suggestion – omelets!) or toss. In a small bowl, combine about 1/3 c spinach and 1/8-1/4 c cheese. Place about 1 T spinach-cheese mixture into small hole left on the underside of the mushroom when the stem was removed. Place mushroom on foil lined baking sheet. Top with light sprinkling of bread crumbs. Bake at 375F for 7-10 min or until golden brown and bubbly.