Florentine Stuffed Mushrooms
Serving Size: 6
Ingredients
24 large white button mushrooms, stems removed
2 tablespoons olive oil
2 tablespoons butter
1 cup diced onion
1/2 teaspoon dried thyme
1/8 teaspoon cinnamon
1 1/2 cups washed and chopped fresh spinach
3 tablespoons bread crumbs
1/2 cup grated romano cheese
1/2 teaspoon salt
pepper
Instructions
Preheat oven to 350°F. Place mushrooms on oiled baking sheet. Finely chop mushroom stems and set aside. Preheat skillet over medium heat. Add butter and oil. Add onions, thyme and cinnamon. When onions begin to brown, add mushroom stem pieces, spinach and bread crumbs. Cook over medium-high heat until moisture has evaporated or been absorbed. Add cheese, salt and pepper to taste. Stuff each mushroom cap. Bake for 15-20 minutes or until mushrooms are tender and cheese has melted. Serve hot or at room temperature.