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Spinach and Pecan Stuffed Mushrooms
Mushroom caps stuffed with cream cheese, Gruyere, pecans, garlic, and spinach.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 1 lb large mushrooms, stem removed
- Filling:
- 4 oz cream cheese
- 1/4 cup pecan, chopped
- 1/2 tsp granulated garlic
- pinch red pepper flakes
- pinch salt
- 1/4 cup Gruyere cheese, shredded
- 1/2 cup frozen chopped spinach
Directions
- Place the mushrooms on a baking sheet with the stem side up. Preheat the oven to 425 degrees F.
- In a small bowl mix together all the ingredients for the filling.
- Spoon 1-2 Tablespoons of mixture into each mushroom cap.
- Bake for 15-20 minutes.
- Serve immediately.
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