Creamy Spinach Stuffed Mushrooms

Directions

• Remove stems from mushrooms and wipe any dirt off with a paper towel.
• Melt a tablespoon of butter, and brush over mushrooms, inside and out. Set aside.
• Finely chop mushrooms stems.
• Melt remaining butter in a large pan or skillet. Add chopped mushroom stems and cook for 2-3 minutes. Add garlic puree, stir and cook for another 2-3 minutes.
• Add spinach and stir to coat spinach in garlicky butter.
• Once spinach is wilted and reduced in size, remove from heat, stir in sour cream and then set aside.
• Preheat griddle pan over a medium/high heat.
• Lay spinach mixture into center of mushrooms, sprinkle with freshly grated parmesan and place them on preheated griddle. Allow to cook for 10-12 minutes until mushrooms are juicy, firm but tender and a glossy, dark brown color.
• Place pan under a hot grill for last two minutes of cooking time.
• Once done, remove and let them cool for couple of minute.
• Serve warm with crusty bread. Enjoy!