Spinach-stuffed mushrooms with pine nuts and prosciutto
1 oz, finely chopped
1 medium clove(s), minced
3 cup(s), baby leaves
Dried plain breadcrumbs
2 Tbsp, plain
¼ pound(s), about 2, stems discarded, caps wiped clean
- Preheat the oven to 425°F. Spray a 7 x 11-inch baking dish with nonstick spray.
- Heat the oil in a medium nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant and light golden, about 1 minute. Add the spinach and 2 tablespoons of the water. Cook, stirring occasionally, until the spinach begins to wilt, about 2 minutes. Remove from the heat. Stir in the bread crumbs, prosciutto, and pine nuts.
- Place the mushroom caps in the baking dish. Fill the mushroom cavities with the spinach mixture, mounding it slightly. Add the remaining 2 tablespoons water to the baking dish. Bake until the mushrooms are tender and the filling is hot, about 25 minutes. Yields 1 mushroom per serving.