Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast 15 minutes; reserve any liquid remaining in caps.
In large skillet, heat oil over medium-high heat. Add mushroom stems; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add spinach and reserved mushroom liquid; cook and stir 4 minutes or until spinach wilts and liquid absorbs. Add goat cheese, and salt and pepper to taste; cook and stir 1 minute or until cheese melts. Remove from heat; stir in 1½ teaspoons Parmesan cheese, and cottage and mozzarella cheeses.
In small bowl, stir breadcrumbs and remaining 1½ tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture. Bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.
Ingredients
Directions
Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast 15 minutes; reserve any liquid remaining in caps.
In large skillet, heat oil over medium-high heat. Add mushroom stems; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add spinach and reserved mushroom liquid; cook and stir 4 minutes or until spinach wilts and liquid absorbs. Add goat cheese, and salt and pepper to taste; cook and stir 1 minute or until cheese melts. Remove from heat; stir in 1½ teaspoons Parmesan cheese, and cottage and mozzarella cheeses.
In small bowl, stir breadcrumbs and remaining 1½ tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture. Bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.