5 oz (150 mL) baby spinach, washed, de-stemmed and chopped
¼ cup (60 mL) oil packed sundried tomatoes, removed from oil and chopped
1 tbsp (15 mL) balsamic vinegar
¼ tsp (1.25 mL) salt
¼ tsp (1.25 mL) pepper
¼ tsp (1.25 mL) oregano
16 oz white mushrooms, large (approx. 16 to 18 mushrooms), washed and stem removed
¼ cup (60 mL) Rogers Porridge Oats and Healthy Grains
¼ cup (60 mL) parmesan cheese, shredded
There’s nothing like adding fresh, nutrient dense mushrooms to a recipe. You’ll adore this healthy comfort food recipe, because let’s face it who doesn’t love a warm, savoury bite-sized stuffed mushroom on a cold winter’s night! This easy recipe is full of veggies and topped with Rogers Foods Porridge Oats & Healthy Grains and parmesan. It’s perfect to add more vegetables to your diet and wonderful to serve as a healthier option on Game Day.
Preheat oven to 375°F (190°C). Line a 12 inch X 17 inch (30 cm X 43 cm) baking sheet with parchment paper.
In saucepan, heat olive oil over medium heat. Add onion, garlic, and red pepper. Sauté until vegetables are soft, about five minutes. Add spinach and continue sauté until the spinach is wilted, about one minute more. Remove from heat and transfer to a medium bowl. Add the sundried tomato, balsamic vinegar, salt, pepper, and oregano and mix to combine. Set vegetable filling aside.
In a small bowl, mix together the Rogers Porridge Oats & Healthy Grains and parmesan cheese. On the prepared cooking sheet, place the mushrooms caps upside down, stem removed side facing up. Spoon the vegetable filling evenly onto each mushroom. Top each mushroom with about one teaspoon of the Healthy Grains mixture.
Bake stuffed mushrooms for 20 to 25 minutes or until mushrooms are brown. Remove from oven, let cool on baking sheet for a few minutes, and then enjoy these delicious bite-sized snacks.