October 15th is Mushroom, Roast Pheasant & Chicken Cacciatore Day

Spinach Stuffed Mushrooms 

30 large whole fresh mushrooms, stems removed

¼ c. olive oil

1 egg

1 tsp. minced garlic

½ tsp. salt

¼ tsp. black pepper

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

½ c. grated Parmesan cheese

¼ c. shredded mozzarella cheese

¼ c. plain dried bread crumbs

Preheat oven to 375°. Lightly oil a rimmed baking sheet. Put mushrooms, gill sides up, on prepared sheet and brush with oil. Bake until just tender, 12-17 minutes. While mushrooms are baking, beat egg with garlic, salt, and pepper in bowl. Stir in spinach, ¼ c. Parmesan, Gouda, mozzarella and bread crumbs. Drain off any accumulated juice from mushrooms. Fill caps with spinach mixture (about 1 Tbsp. each). Sprinkle mushrooms caps with remaining ¼ c. Parmesan and bake until stuffing is hot and golden brown, about 10 minutes. 3 mushrooms/servings.