Tomato And Spinach Stuffed Mushrooms
|Flat mushrooms||6 Large|
|Grated mozzarella cheese||3 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Chopped fresh chives||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Shallots||3 , finely chopped|
|Spinach leaves||2 , stalk removed and finely shredded|
|No salt added tomato paste||1 Tablespoon|
|Fresh breadcrumbs||45 Gram (3/4 Cup)|
|Freshly ground black pepper||To Taste|
1.Wipe mushrooms, remove stalks and finely chop.
2.To make filling, heat 1 teaspoon oil in trypan, cook garlic and shallots for 1-2 minutes.
Stir in spinach and tomato paste, cook for 2-3 minutes.
Fold through bread crumbs.
Season to taste with pepper.
3.Brush mushroom caps with remaining oil and place on an oven tray.
Combine mozzarella and Parmesan cheeses.
Spoon filling into mushroom caps, top with cheese mixture and sprinkle with chives.
Bake at 200"C for 10-15 minutes.