Stuffed Mushrooms with Roasted Peppers
1 Pint of roasted peppers
2 bags of sauteed baby spinach
Parmigiano Reggiano grated cheese
Salt and pepper
1 cup of breadcrumbs
Chop the peppers roughly and place in a saute pan with
garlic and olive oil and cook for 5 minutes the add
to the breadcrumbs.
In the same saute pan cook the spinach till wilted then add
it to the roasted pepper mixture and season with the salt and
pepper and the greated cheese
Then wipe the mushroom caps clean and stuff the filling firmly
inside the caps.
Then place the mushrooms on a baking sheet and drizzle with
olive oil and white wine.
Bake for 25-30 minutes at 350 degrees.
Yield: Approximately 18 mushrooms