Low-Carb Cheesy Spinach Stuffed Mushrooms

Ingredients (makes 5 servings)

• 10 medium cups white mushrooms, stems and gills removed (300 g/ 10.6 oz)
• ¹/₂ tsp sea salt
• 2 tbsp extra virgin olive oil, divided (30 ml)
• 1 cup frozen spinach, drained (156 g/ 5.5 oz) or cooked beet greens or chard
• 1 clove garlic, minced
• 5 tbsp grated Parmesan cheese or other Italian-style hard cheese of choice (25 g/ 0.9 oz)
• Optional: 3-4 tbsp cream cheese, soft giat's cheese or mascarpone

Instructions

1. Turn your broiler (grill or top oven element) to high, and move your highest oven rack to the middle of the oven.
   
2. Remove the stems from the mushrooms, and use a spoon to scoop out some of the gills.
   
   
3. Place them on a tray lighted sprayed with olive oil or brushed with ghee. Sprinkle with half the salt, and then cook 2-3 minutes on each side. Drain the liquid and dab them dry with a paper towel.
   
   
4. Heat 1 tbsp of the olive oil in a small saucepan and add the garlic. Cook stirring 30 seconds over low to medium heat and then add the greens. Cook, stirring occasionally, for 5 mins. Allow to cool a few minutes and then stir through parmesan or hard cheese of choice. Optionally, mix in the cream cheese, goat's cheese or mascarpone.
   
5. Divide amongst mushroom cups.
   
   
6. Return to the broiler/ grill, and broil/ grill for 3-4 minutes until the cheese has started to go golden.
   
7. Store in a covered container in the fridge for up to three days. Reheat before serving.
   

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