Stuffed Mushrooms

Ingredients

• Olive oil
• Salt
• Garlic
• Pepper
• Parmesan cheese
• Cream cheese
• Mozzarella cheese
• Can
• Cream
• Mushrooms
• Cooking spray

Directions

1. Heat your oven to 400 degrees. If you want cleanup to be a little kinder, cover a baking sheet with aluminum foil.
2. Lay the spinach across several layers of paper towels, loosen it into an even layer, then fold the towels around it and press out most of the extra moisture. Transfer the spinach to a medium mixing bowl.
3. Add the cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, and garlic. Season with salt and pepper to taste, then stir until the filling is combined.
4. Arrange the mushroom caps on the baking sheet, and mist both the tops and bottoms with non-stick cooking spray.
5. Spoon the filling into the mushrooms, a scoop at a time. Put them back on the baking sheet with the filling facing up.
6. In a small mixing bowl, combine the panko, the remaining 1/4 cup parmesan cheese, and 1 1/2 tsp olive oil. Scatter that topping over the mushrooms.
7. Bake in the heated oven until the centers are hot, the mushrooms are tender, and the crumb topping has browned, about 20 – 24 minutes. If the topping still looks pale, give it a very short turn under the broiler. Serve warm.