Florentine Stuffed Mushroom Caps

Cheesy, creamy and oh so yummy!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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4 oz / 125 g	light, plain brick-style cream cheese
1/2 cup / 125 g	Egg Creations Fat Free Garden Vegetable, well shaken
4 tbsp / 60 ml	grated Parmesan cheese, divided
2	cloces of garlic, minced
1/4 tsp / 1 ml	each salt and pepper
pinch	ground nutmeg (optional)
2 cup / 500 ml	finely chopped fresh spinach
24	large cremini mushrooms, stems removed
1/3 cup / 75 ml	panko breadcrumbs
2 tsp / 10 ml	olive oil

Preheat the oven to 400°F (200°C).
Beat the cream cheese until light and fluffy. Beat in eggs, half the Parmesan cheese, garlic, salt, pepper and nutmeg (if using) until smooth; stir in the spinach. Divide the mixture evenly between the mushroom caps.
Arrange the caps on a parchment-lined baking sheet. Toss the breadcrumbs with the remaining Parmesan cheese and oil. Sprinkle over the mushrooms. Bake for 20 minutes or until the mushrooms are tender and the filling is set.

Add some hot sauce to the cheese spinach mixture for an appetizer with some kick.
Panko is a popular Japanese style breadcrumb that can be found in the seafood, bakery or international sections of most supermarkets.
Save the mushroom stems for another use such as a stuffing, pasta dishes or casseroles.

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An even more delicious way to eat your vegetables.

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Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.