Vallerie Bertinelli's Stuffed Mushrooms

Ingredients

2 teaspoons extra-virgin olive oil
12 large white mushrooms, brushed clean, stems removed and reserved
1/2 cup baby spinach, finely chopped
1/2 onion, minced
2 cloves garlic, chopped
1/2 cup cherry tomatoes, finely chopped
2 tablespoons flat-leaf parsley, chopped
1/8 teaspoon salt, plus additional for sprinkling on mushroom caps
Pinch freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese
3 tablespoons panko (Japanese breadcrumbs)

Directions

Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.

Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.

Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli