Tuesday, February 7, 2012

Jen's Spinach and Sun-dried Tomato Stuffed Mushrooms

"I threw this together for a quick low-carb lunch and they were awesome."


Small package of white mushrooms, wiped clean and stems removed
1 t. olive oil
3 c. fresh baby spinach
6 sun-dried tomatoes diced
1/2 t. minced garlic
1/4 c. feta cheese smooshed with fork to make fine
1/4 c. shredded parmesan cheese


Preheat oven to 400 degrees F. Saute spinach with olive oil, garlic and sundried tomatoes in medium fry pan until spinach is wilted. In small bowl mix spinach mixture with cheeses. Spoon into mushroom caps and bake for 15 minutes.