Shelly's Recipe

SPINACH PESTO-STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1 large garlic clove
2 cups coarsely chopped fresh spinach
1/2 cup coarsely chopped fresh basil
1/3 cup unseasoned dry bread crumbs
1/4 cup grated Parmesan cheese
5 tbsp olive oil, divided
1 lb medium mushrooms (about 34 mushrooms), stems removed

Heat oven to 400. With motor running, drop garlic into food processor; process until chopped. Add spinach and basil; pulse until very finely chopped. Add bread crumbs and cheese; pulse to combine. With motor running, add 3 tbsp of the oil; process until thick paste forms.

Brush mushroom caps with remaining 2 tbsp oil; place on baking sheet. Fill each cap with about 1 tsp of the filling, pressing into cavity and mounding on top. Bake 15 to 20 minutes or until mushrooms are tender and filling is hot. Makes 34 mushrooms