For the holidays, I have been looking for fun new gluten free appetizers. Since I try to incorporate veggies as much as possible , I figured stuffing mushrooms would be great. This recipe was a hit with my family for dinner and the few leftovers became part of my egg dish in the morning.
2 Packs Baby Bella Mushrooms
2 Cup Ricotta Cheese
2 tsp Salt
2 tsp Pepper
2 Cloves Garlic Chopped
1 Medium Size Onion Chopped
1 Pack Frozen Spinach ( thawed )
One Cup Gluten Free Bread Crumbs or Crushed Nuts
1/4 Parm Cheese Grated
Small amount for Onion and Garlic Powder
Salt and Pepper to Taste
Start by cleaning the stem out of the mushroom ( save the stem).
Oil Mushrooms and lay on cookie sheet. Place cheese, salt, pepper, mushroom stems in big bowl or food processor. Then stuff filling into mushrooms.
Next, take all the indigents for the topping and mix together. Pour topping all over mushrooms and broil on low for 5-10 minutes until the topping starts to brown and mushrooms are cooked.