Instructions

• Preheat oven to 350°F.
• Wipe the 12 baby bella mushrooms clean with a damp cloth (do not rinse). Remove and reserve the stems; place the mushroom caps on a cookie sheet, cavity side up. Finely dice the reserved stems.
• Heat 1 tablespoon olive oil in a medium skillet over medium-low heat.
• Add 1/2 cup diced sweet onion, the diced mushroom stems, and 1/4 cup finely diced sun-dried tomatoes (packed in olive oil). Sauté until the onion and stems are tender, about 4 minutes, stirring occasionally.
• Add 2 minced garlic cloves and sauté 1 additional minute.
• Add 2 cups torn baby spinach and sauté just until wilted, about 1–2 minutes. Remove the skillet from the heat.
• Stir in 4 ounces feta cheese, 1/3 cup panko breadcrumbs, and 3 tablespoons of the 1/4 cup parmesan cheese until combined to make the filling.
• Spoon or pack the filling evenly into the mushroom caps on the cookie sheet.
• Sprinkle the tops with the remaining 1 tablespoon parmesan cheese.
• Bake in the preheated oven until the cheese is melted and the mushrooms are tender, about 15 minutes. Let cool a few minutes before serving.
• If the mushrooms release liquid on the cookie sheet, lightly dab the bottoms with a paper towel before serving.