24 large stuffing mushrooms (approximately 2 lbs.)
3 tablespoons olive oil - divided
3 tablespoons butter
½ cup onions – chopped
2 cloves garlic - minced
2 tablespoons fresh parsley – chopped
½ teaspoon black pepper
¼ cup chicken stock or broth
1 (11oz) package of Olivia’s Organics Baby Spinach
1 cup unseasoned bread crumbs
8 oz. gorgonzola cheese
½ cup Parmesan cheese
Preheat oven to 375 degrees F.
Clean mushrooms by wiping with damp cloth. Carefully break off stems and set the caps aside. Finely chop stems, discarding any fibrous or tough ends.
Brush a large baking dish with 1 tablespoon olive oil.
Heat remaining 2 tablespoons olive oil and butter in a sauté pan. Add the onions and cook, stirring occasionally, for 4 minutes. Add the garlic and cook for 30 seconds. Add the chopped mushroom stems, parsley and pepper and continue to cook, stirring frequently, for 3 minutes. Add chicken stock or broth, bring to a simmer and stir in the baby spinach.
When greens are wilted, remove pan from heat and stir in bread crumbs and gorgonzola cheese, blending well.
When mixture is cooled enough to handle, using a small spoon, stuff each mushroom cap generously with spinach mixture and top with a sprinkle of parmesan cheese.
Arrange stuffed mushrooms in oiled baking dish and bake for 15 to 20 minutes. The mushrooms are ready when firm but cooked throughout.