Stuffed Mushrooms with Roasted Peppers
18-20 white mushrooms
1 pint roasted red peppers
2 bags of sauteed baby spinach
grated Parmigiano Reggiano cheese
1 cup breadcrumbs
Chop peppers roughly and place in a saute pan with garlic and oil and cook for 5 minutes add to the breadcrumbs.
In the same saute pan cook spinach till wilted and add to roasted pepper mixture and season with salt, pepper and the grated cheese.
Wipe mushoom caps clean and stuff the filing firmly inside the caps,place the mushooms on a baking sheet and drizzle with olive oil and white wine.
Bake for 25 to 30 minutes Yield: Appriximately 18 mushrooms
Last updated by Ellen Esposito Jun 7, 2009.