Spinach Stuffed Mushrooms

These are similar to the stuffed mushrooms at Maggiano's and they're super delicious.  I made them for our anniversary and we had so much filling left we made them again the next week so I've increased the amount of mushrooms needed in the recipe.  It makes a lot so it's good for a party!

I reduced the fat in this recipe by about half so it's better for you but it's still in the "once in awhile category"!  ;)

Spinach Stuffed Mushrooms 

16-20 oz mushrooms for stuffing (depending on size of mushrooms)

1/2 tsp salt

1/4 tsp pepper

Olive oil

1/2 tsp minced garlic  

10 oz frozen chopped spinach, thawed and squeezed dry

1 C shredded Fontina or Havarti cheese

1/2 C butter, softened

1/4 tsp garlic powder 

1/4 tsp oregano

1 tsp basil 

1/2 tsp parsley 

1 1/2 C panko bread crumbs

Paprika

Lemon

Heat oven to 350.  Remove stems from mushrooms and wash mushroom caps.  Place caps in a bowl, drizzle with olive oil, salt and pepper and stir gently to coat.  Place mushrooms on baking sheet gill side up and roast for 15 minutes.  Allow to cool slightly then turn over and allow juice to drain. 

In a mixing bowl, combine minced garlic, spinach and cheese; mix well.  Set aside. 

In another mixing bowl, combine butter, garlic powder, oregano, basil, parsley and panko bread crumbs.    Mix thoroughly.  

Fill each mushroom cap with spinach mixture then top with panko mixture.  Sprinkle with paprika.  Bake at 350 for 10-15 minutes or until golden brown.  

Garnish with fresh lemon.

Altered from a recipe on food.com.