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Spinach and Cheese Stuffed Mushrooms
Ingredients
  • measuring cup Servings: 8  (16 mushrooms)
  • 1 tablespoon olive oil
  • ¼ cup finely chopped shallot or onion
  • 5 ounces baby spinach, chopped
  • 3 sun-dried tomatoes, soaked in hot water for 10 minutes, drained and finely chopped (2 tablespoons)
  • ⅓ cup (2 ½ ounces) garlic-and-herb Gournay cheese, such as Boursin, at room temperature
  • ⅛ teaspoon freshly ground black pepper
  • 16 medium baby bella (cremini) mushrooms (about 12 ounces), stems removed
  • 1 ½ tablespoons grated parmesan cheese
Steps
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