Directions
- Preheat oven to 350 degrees F.
- Wipe mushroom caps clean with a damp paper towel. Using a melon baller, scoop out the gills of the mushrooms, making room for the filling.
- Thaw spinach. Squeeze out as much of the moisture as possible.
- Heat Olio Portobello & Garlic Olive Oil in a medium skillet, add chopped green onion, sauté for 3 minutes until tender, but not browned.
- Add spinach, season with Olio Himalayan Sea Salt, pepper and nutmeg. Cook for another 3 minutes. Cool.
- In a mixing bowl, combine all ingredients except mushrooms and parmesan. Mix well.
- Fill mushroom caps with mixture. Place on a baking tray. Sprinkle parmesan on top. Bake for 15-20 minutes. Serve warm.
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