Spinach and Lemon Stuffed Mushroom Prep Time: 30 minutes Cook Time: 10 minutes Servings: 24 Ingredients - FILLING: - 1 cup frozen spinach, defrosted and squeezed dry - 1/2 cup colby jack cheese -shredded - 1/4 cup parmesan cheese - shredded - 2 ounces cream cheese - 2 tablespoons lemon olive oil or regular olive oil - 1 clove garlic - 2 tablespoons lemon juice - 3 green onions - sliced - salt and pepper to taste - MUSHROOMS: - 24 large mushrooms - stems removed - 1/4 cup olive oil - 1 teaspoon lemon juice - salt and pepper to taste	1

	- BREAD TOPPING: - 1 cup fresh bread crumbs - 1 tablespoon fresh parsley - 2 cloves garlic - 2 tablespoons olive oil    Earthy mushrooms blend will with the freshness of lemon.   Directions FILLING: Process all ingredients stuffing ingredients together in a food process until smooth. Store in a bowl or plastic baggy in the refrigerator until ready to stuff mushrooms. MUSHROOMS: Preheat oven to 450°. Line a baking sheet with foil and set a wire rack on top of it. Toss mushrooms with oil, lemon juice, salt and pepper. Arrange mushrooms gill side up on the rack and roast until the juices are released. (approximately 20 minutes) Turn caps over and roast until the mushrooms are well browned, approximately 10 minutes. Cool slightly then fill with filling. On top of filling sprinkle with bread crumb topping or pinenuts. Put back into the oven for approximately 10 minutes or until the filling is hot and the topping	2

	golden brown. Cool 5 minutes. BREAD TOPPING: Pulse all topping ingredients in a food processor or until you have coarse crumbs.	3