Lazy Stuffed Mushrooms Food

LAZY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees.
• Remove the stems from the mushrooms. Place them into a food processor and process until finely minced.
• In a small bowl, mix the minced mushroom stems with the breadcrumbs, Parmesan, rosemary, garlic and onion flakes. Set aside for 5-10 minutes to allow the flavors to blend. 20 minutes is better if you have extra time, but it isn't necessary for the recipe to work.
• Brush a baking sheet with olive oil, then place the mushroom caps onto the baking sheet, stem-side up.
• Add cream cheese to each cap, adjusting the amount as needed depending on how large the caps are.
• Sprinkle the mushroom stem mixture over the top of each mushroom, using a spoon to press it lightly into the cream cheese. This will help it stick.
• Drizzle a little extra olive oil over the tops of the mushrooms. This will aid in browning.
• Bake for 10 minutes or until the tops are golden brown and the cheese is heated through.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
• Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
• Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
• Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.