These low calorie, bite-sized stuffed mushrooms will get your party off to a great start. Enjoy fresh herbs, garlic and breadcrumbs baked right into mushroom caps, making your appetizer course easier than ever.
Recipe yields 16 servings
Preheat oven to 350°.
Remove stems from mushrooms and dice. Set aside.
In a skillet, heat the oil over medium heat. Add the onion and mushroom stems and sauté until tender, about 4 minutes. Add the garlic and continue to sauté for 1 minute. Add the spinach, pepper, parsley, basil and thyme and sauté until the spinach is wilted, about 2 minutes. Remove from heat. Add the panko bread crumbs and all but 2 tablespoons of the Parmesan cheese. Stir to combine.
Stuff the mushrooms with the spinach mixture and arrange on a baking sheet. Sprinkle with the remaining 2 tablespoons Parmesan, and bake until the cheese is melted, about 20 minutes. Serve warm.