Spinach Stuffed Mushrooms Recipe

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pinach Stuffed Mushroom

/2 lb. fresh spinach, trimmed

12 midium-size mushrooms

1 Tbsp. butter

1 clove garlic, minced

1/4 tsp. dried oregano, crumbled

1 Tbsp. lemon juice

2 Tbsp. fine dry bread crumbs

Directions

Preheat oven to 400.

Wash the spinach and place in a saucepan.

Cook, covered, over medium heat for 2 to 3

minutes or until wilted. Drain and cool spinach;

then squeeze out the liquid. Chop fine and set

aside.

Remove mushroom stems and chop fine. In a

havey skillet, melt the butter. Add the garlic and

cook for 30 seconds. Stir in chopped mushrooms

and cook for 5 minutes or until golden. Mix in the

spinach and oregano and cook 1 minute longer.

Stir in lemon juice and remove from heat.

Fill mushroom caps with the spinach mixture,

sprinkle with bread crumbs, and transfer to the

baking pan. Bake, uncovered, for 20 minutes or

until the bread crumbs are lightly browned.

Serves 4.