Cheesy Baked Mushrooms with Spinach

This is a healthier version of a recipe found on the Internet. In this day and age when being healthy is not a fad but a necessary way of life, I wonder how full fat butter, ghee and heavy cream are still being used in everyday cooking. Come on guys - even if you say you are only using a little everyday, the bad effects accumulate over time. For the sake of your longevity and for the sake of your loved ones, please make a change.

I have never done stuffed mushrooms before. Mostly I have stuffed potatoes (another scrumptious recipe coming up soon). So this is new for me. But I am glad to say it turned out well. Hey, no one can go wrong with spinach, garlic and cheese !!

Ingredients ( Serves 4)

8 big White Mushrooms, washed

8 oz spinach, fresh

3 garlic cloves, minced

1/3 cup grated light Parmesan cheese and more for topping the mushrooms.

Salt to season

Olive oil 2 tbsps for cooking the spinach and another tbsp for brushing the mushrooms.

Method

Preheat an oven to 400 deg F ( 200 deg C)

Spray a baking tray and set aside.

Remove the stems of the mushrooms by pulling it out in one quick strong pull. Finely chop the stems.

Brush the mushroom caps with olive oil and season with salt. Arrange on the prepared baking tray.

Hear a pot and pour 2 tbsps of olive oil. Add in the garlic and let it brown. Put in the chopped garlic stems and let it cook. After 5 mins, add in the spinach. Season with salt.

Once the spinach has wilted, remove pot from stove. Let it cool slightly for 5 mins. Add in the grated Parmesan cheese and mix well.

Scoop this mixture into the mushroom caps. Top with more Parmesan cheese.

Bake for 30 mins until cheese has lightly browned. The mushrooms will give out water on the tray. Pour it away.

Serve warm with any pasta dish or even as an appetizer. Have it with Tobasco sauce or red chilli flakes for a hot fiery version. Ooh la la ....