Creamy Spinach Stuffed Mushrooms

• 16 cremini mushrooms large
• 4 ounces cream cheese softened
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• black pepper to taste
• 1 clove garlic
• 1 tablespoon olive oil
• 6 ounces baby spinach leaves fresh, 4 firmly packed cups
• 1/2 cup shredded Italian cheese blend

1. Preheat the oven to 375u0b0F.
2. Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
3. Remove the stems from the mushrooms and discard or save for another use.
4. Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
5. Place the cream cheese, salt, black pepper, and Parmesan in a large bowl. Set aside.
6. Mince the garlic.
7. Heat olive oil on medium heat in a large saute pan. Once the oil is shimmering, add spinach.
8. Cook for 5-6 minutes, until the spinach is completely wilted.
9. Add the garlic to the pan, and cook for a minute longer, until fragrant.
10. Transfer the spinach to the bowl of cheese.
11. Beat together the cheeses and spinach with a mixer on medium-high speed for 1-2 minutes.
12. Using a small spoon, fill each mushroom with about one tablespoon of the spinach mixture.
13. Top each mushroom with a heaping teaspoon of the shredded cheese.
14. Bake for 20-23 minutes until the cheese is bubbly and golden-brown.
15. Check to see that mushrooms are done. Remove from oven or add time as needed.
16. Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.

mushrooms, cream cheese, parmesan cheese, salt, black pepper, clove garlic, olive oil, baby spinach, italian cheese

Taken from www.yummly.com/recipe/Creamy-Spinach-Stuffed-Mushrooms-2483585 (may not work)