This is a quick and easy recipe that I created when looking for something different to serve with grilled steak. It’s not only quick but so easy and gluten and carb-free! – Kelly
SPINACH AND PARMESAN STUFFED MUSHROOMS 12 medium size mushrooms, stemmed 2 cups fresh spinach Olive oil Salt and Pepper 2 cloves garlic, minced 1 small shallot, minced 1/3 cup Parmesan Cheese, grated (plus more for sprinkling on top) 2 Tbsp white wine Preheat oven to 400 degrees. Heat a medium saute pan over medium-high heat. Coat the bottom of the pan with 1 tablespoon olive oil. Place the mushrooms top side down in the pan. Cook for 3 minutes. Add the wine to the pan and allow it to reduce until the pan is almost dry. Remove the mushrooms and place in a glass baking dish. To prepare the spinach filling: Add 1 Tablespoon of olive oil to the same pan that you cooked the mushrooms in. Add the minced garlic and shallot and saute for 30 seconds. Add the spinach. Season with 1 tsp salt and ¼ tsp pepper. The pan will appear very full but the spinach will cook down very quickly. Stir the spinach occasionally until most of the moisture has evaporated. Remove from the heat and stir in the Parmesan cheese. Add more salt and pepper to taste. Fill the mushroom caps with the filling and finish with a sprinkle of more Parmesan cheese. Bake uncovered for about 10 minutes.