This recipe is easy and perfect for an appetizer or side dish.
2 8oz baby bella mushrooms
8 oz Kite Hill Chive Cream Cheese
3/4 cup dairy free mozzarella cheese
1/3 cup chopped fresh spinach
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 cup gluten free Italian bread crumbs
Remove mushroom stems. Wash mushrooms and pat dry with paper towel. Set aside.
Chop fresh spinach until you get a 1/3 cup.
In a medium bowl add chopped spinach, cream cheese, mozzarella cheese, garlic powder and black pepper. Mix until ingredients are fully combined.
Fill mushrooms with cream cheese mixture.
Refrigerate stuffed mushrooms for 30 minutes.
Preheat oven to 425°F.
In a bowl add bread crumbs.
Press the top of stuffed mushrooms into breadcrumbs. See picture below for an example.
Bake for 45 minutes. Let cool for five minutes.