- 1 large container button mushrooms, cleaned, stems removed
- Bag of fresh spinach
- 2 Tbsp. minced garlic
- 1/4 cup finely chopped red onion
- 1/4 cup low carb bread crumbs
- 3 cups shredded Italian cheeses
Preheat oven to 350 degrees. Coarsely chop the spinach. Finely chop the stems of the mushrooms and the red onion. Saute the garlic, mushrooms, and red onion in a little olive oil in a skillet. After the onion appears to be tender (just 2 or 3 minutes), add the spinach and cook for another minute, stirring constantly.
Remove from stove. Add 2 1/2 cups of the cheese. Mix well. Stuff the mixture into the mushroom caps. (If you have a medium stainless steel cookie scoop, use it!)
Top with a sprinkling of the remaining cheese. Arrange on a cookie sheet. Bake for 10 – 15 minutes (depending upon how big your mushrooms are). Broil for 1 minute at the end.