Spinach-stuffed Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• nonstick cooking spray
• 1/2 lb fresh spinach, trimmed
• 12 medium mushrooms (1/2 to 3/4 pound)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 1 tablespoon lemon juice
• 2 tablespoons fine dry breadcrumbs

Recipe

• 1 preheat the oven to 400°f lightly coat an 8 x 8 x 2-inch baking pan with the cooking spray and set aside.
• 2 wash the spinach, and place in a medium-size heavy saucepan with just the water that clings to the leaves.
• 3 cook, covered, over moderate heat for 2 to 3 minutes or until wilted. drain and cool the spinach.
• 4 squeeze out the liquid with your hands, finely chop, and set aside.
• 5 remove the mushroom stems, and chop them fine. set aside mushroom caps.
• 6 in a heavy 7-inch skillet, melt the butter and olive oil over moderate heat. add the garlic, and cook for 30 seconds.
• 7 stir in the chopped mushroom stems, and cook for 5 minutes or until golden.
• 8 mix in the spinach and the oregano, and cook, stirring, 1 minute longer.
• 9 stir in the lemon juice, and remove from the heat.
• 10 fill the mushroom caps with the spinach mixture, sprinkle with the breadcrumbs, and transfer to the baking pan.
• 11 bake uncovered for 10 to 15 minutes or until the breadcrumbs are lightly browned. serve immediately.