Zesty Stuffed Mushrooms
Source: Paramount Citrus
Ingredients
MUSHROOM MARINADE
juice from 1 Paramount Citrus lemon
12 large mushrooms, stems removed
2 tablespoons olive oil
salt and pepper to taste
FILLING
juice from 1 Paramount Citrus lemon
4 green onions, sliced
1 clove garlic, minced
2 tablespoons olive oil
1 cup fresh spinach, chopped
2 tablespoons low-fat milk
4 tablespoons cream cheese
¼ cup your choice of cheese
¼ tablespoon cayenne pepper (optional)
salt and pepper to taste
fresh breadcrumbs for topping
Directions
MUSHROOM MARINADE
• Juice a lemon with a citrus reamer or juicer.
• In a small bowl, whisk olive oil, fresh lemon juice, salt and pepper to taste.
• Toss mushrooms with marinade.
FILLING
• Preheat oven to 400°F.
• Juice a lemon with a citrus reamer or juicer.
• In a medium skillet, sauté green onions and garlic with olive oil.
• Add spinach and sauté for 1–2 minutes.
• Add milk and fresh lemon juice.
• Add cheeses and cayenne pepper; stir together well for only 1–2 minutes.
• Fill the mushrooms with spinach filling.
• Place the mushrooms in a lightly greased ovenproof dish.
• Top with fresh breadcrumbs.
• Bake for 10–15 minutes or until the juices of the mushrooms are released and the mushrooms are browned.
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Appetizer Zesty Stuffed Mushrooms
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