| 1. |
Wilt the spinach by placing them in a bowl with a few tablespoons of water and cover it with plastic wrap. Steam in the microwave for 2 minutes or so, until wilted. Drain extra water. Set it aside to cool.
Tip: You can also lightly saute it instead if you want to avoid the microwave. |
| 2. |
Prepare the mushrooms, line them on a baking sheet with parchment paper and place your mushrooms upside down, so the cavity is facing up to be filled. Drizzle them with oil and season with salt and pepper. |
| 3. |
Drain spinach. Squeeze spinach to drain off as much water as possible. |
| 4. |
Make spinach filling. In a small bowl, mix the spinach, garlic, parsley, and cheese. Season with salt and pepper to taste. |
| 5. |
Stuff mushrooms. Use a small spoon and then just a finger (or another spoon) to slide the mixture from the spoon into the mushrooms. You can fill them quite full so that they make a little mound on the top. |
| 6. |
Bake the mushrooms for about 15-20 minutes, until soft and golden. |
| 7. |
Tip: We are baking these stuffed mushrooms at high heat, which helps the mushrooms bake without too much liquid. However, if you end up with any on the pan while they are cooking, just drain it after. |
