The Best Ever Creamy Spinach Stuffed Mushrooms #glutenfree #mushrooms

Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan - the perfect summer lunch!

Ingredients:

• 10 medium / 5 large portobello mushrooms (approx 350-400g)*
• 3 tablespoons butter, divided
• 2 teaspoons garlic puree (or crushed garlic)
• 200g baby spinach leaves
• 3-4 tablespoons sour cream (or could use softened cream cheese)
• 4-5 tablespoons parmesan cheese, freshly grated

Instructions:

1. Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel.
2. Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
3. Finely chop the mushrooms stems. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic puree, stir and cook for another couple of minutes.
4. Add the spinach to the pan (it looks a huge amount, but will wilt down really quickly, just add it a handful at a time!) Stir to coat the spinach in the garlicky butter.
5. Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside.
6. Preheat your griddle pan over a medium/high heat. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with freshly grated parmesan and place them on the preheated griddle. Allow to cook for 10-12 minutes - the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown colour.
7. To make sure your cheese is extra golden brown and bubbly, place the pan under a hot grill for the last two minutes of cooking time.
8. Let them rest for a couple of minutes, then serve warm, with lots of crusty bread!