Spinach Stuffed Mushrooms

Ingredients

• 8 large jumbo or stuffer fresh Mushrooms
• 2/3 cup (150 mL) fresh bread crumbs
• 1/3 cup (75 mL) shredded Swiss or old Cheddar cheese
• ½ cup (125 mL) chopped, well drained, cooked spinach*
• 2 tbsp (25 mL) crisp cooked bacon bits or diced sundried tomatoes
• 2 finely minced, cloves garlic
• 1 tsp (5 ml) dried basil
• ¼ tsp (2 mL) salt
• 2 tbsp (25 mL) light mayonnaise
• 1/4 cup (50 mL) olive oil
• 1 tbsp (15 mL) grated Parmesan cheese

Instructions

1. Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, Swiss cheese, spinach, bacon, garlic, basil, salt and mayonnaise; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.
2. *Use frozen, thawed chopped spinach or cook fresh in microwave; be sure to press out the moisture.

Notes