““stuffed mushrooms Makes 12–20, depending on mushroom size 10 ounces baby bella or white mushrooms, stems removed and reserved ¼ cup seasoned bread crumbs 1 tablespoon light cream cheese Salt and pepper 1 tablespoon grated Parmesan cheese, plus additional for topping Pinch dry mustard ½ teaspoon Italian seasoning ½ small garlic clove 1 tablespoon shredded part-skim mozzarella cheese 2 tablespoons grated fontina cheese 1 tablespoon olive oil 1 tablespoon melted unsalted butter 1 tablespoon frozen spinach, defrosted and squeezed dry Mini 1. Preheat oven to 400°F, and prepare as many mini muffin cups as you have mushrooms (since sizes vary) by spraying with cooking spray. 2. Place one mushroom cap in each muffin cup. 3. Place remaining ingredients and 4 mushroom stems in food processor and pulse until completely mixed. 4. Divide mixture among the mushroom caps. 5. Cover with foil and bake 20 minutes, until mushrooms are cooked through. 6. Remove from oven, remove foil, and””
