Vegetarian Spinach-Stuffed Mushrooms Recipe

About this recipe

A delicious and diabetic-friendly dinner option featuring spinach souffle and mushrooms, baked to perfection with a crispy parmesan topping.

Ingredients

• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sunita Lemon Juice Organic
• 500G Mixed Wild Mushrooms, 500G
• - Parmesan Cheese | The Artisan Smokehouse
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Bake the spinach, uncovered, for 5 to 7 minutes, or until slightly wilted.
3. 3. In a mixing bowl, combine the warmed spinach, 1 cup of bread crumbs, 1 teaspoon of finely chopped onion, and 2 teaspoons of lemon juice. Mix well to form the stuffing.
4. 4. Remove and discard the stems from 24 mushrooms, cleaning the caps as needed.
5. 5. Arrange the mushroom caps in a shallow baking pan, cavity side up.
6. 6. Fill each mushroom cap with the prepared spinach mixture, pressing gently to secure the stuffing.
7. 7. Sprinkle 1 tablespoon of grated parmesan cheese evenly over the stuffed mushrooms.
8. 8. Bake the stuffed mushrooms in the preheated oven for 15 minutes, or until the mushrooms are tender and the topping is golden brown.
9. 9. Serve warm as a satisfying dinner option.