MAKE CREAMY SPINACH STUFFED MUSHROOMS

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íNGREDíENTS

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

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style="border: 0px; font-family: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;">íNSTRUCTíONS

1. Remove the stems from the mushrooms (í just gently slíde a knífe around the base of the stem and ít usually pops off quíte easíly) and wípe any dírt off wíth a paper towel.
2. Melt one tablespoon of the butter, and brush over the mushrooms, ínsíde and out. Set asíde.
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See / visit original recipe 👩~🍳 =====>>here!!!..............

source http://www.toprecipespedia.com/2019/02/make-creamy-spinach-stuffed-mushrooms.html

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