Mushrooms stuffed with Spinach

Description
Appetizer Recipes by the New Jersey Department of Agriculture, public domain government resource—original source of recipe
 * Cook Time:
 * Serves:

Ingredients

 * ½ pound spinach, washed well and stems trimmed
 * 12 large, fresh mushrooms
 * 1 garlic clove, minced
 * 1 TBS lemon juice
 * olive oil cooking spray
 * 1 TBS olive oil
 * ¼ tsp dried oregano
 * 2 TBS dry bread crumbs

Directions

 * 1) Preheat oven to 400 degrees.
 * 2) Place spinach in a heavy saucepan with 2 TBS water. Cook over medium heat for 2 minutes or until wilted. Cool, drain and squeeze spinach to remove any remaining water. Finely chop and set aside.
 * 3) Remove mushroom stems and finely chop.
 * 4) Heat olive oil in skillet over medium heat. Saute garlic and chopped mushroom stems for 5 minutes or until lightly browned. Stir in spinach and oregano. Saute for 1 minute, stir in lemon juice. Remove from heat.
 * 5) Fill mushroom caps with spinach mixture. Top with bread crumbs.
 * 6) Spray baking pan with olive oil spray. Place mushrooms on pan. Bake for 12 minutes or until topping is light gold in color. Serve hot.