Cheesy stuffed mushrooms with spinach
16 oz, fresh baby caps, (about 24)
1 cup(s), fresh, finely chopped
½ cup(s), crumbled
dried plain breadcrumbs
¼ cup(s), Panko variety
2 Tbsp, chopped
⅛ cup(s), or reduced-sodium chicken broth
1 Tbsp, chopped, or 1 teaspoon dried
1 tsp, or vegetable oil
¼ tsp, freshly ground
- Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.
- With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. Return to room temperature before baking.)
- About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.
- Bake until the cheese is melted and the filling is hot, 15 – 20 minutes. Serve at once.