This simple and savory appetizer is a snap to assemble and will quickly become an essential recipe for any family or friends gathering.
Salt and pepper
Clean the mushrooms with a damp cloth.
Remove stems from mushrooms. Save the stems, it’s actually part of the stuffing
Using a food processor, add all the stems and garlic and dice them until they are very small and cut evenly.
Add two tablespoons of olive oil to a pan over low medium heat. Add the mixture and don’t forget to season, just a pinch of salt and a little bit of pepper and cook it over medium heat 5 minutes.
Add the spinach and once it is all wilted we can go and pour the mixture into a large bowl and add the penko, beaten eggs and a little bit of parmesan cheese and then you want to mix it very well.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place the mushrooms, cap side up, on a parchment-lined baking sheet. Fill each mushroom with a teaspoon or more of the spinach mixture. and transfer to the oven to bake for 25 minutes, until the tops are lightly golden brown. Transfer the mushrooms (be careful, they’ll be hot) to a serving dish.