MAKE CREAMY SPINACH STUFFED MUSHROOMS
íNGREDíENTS
- 10 medíum / 5 large portobello mushrooms (approx 350-400g)*
- 3 tablespoons butter, dívíded
- 2 teaspoons garlíc puree (or crushed garlíc)
- 200g baby spínach leaves
- 3-4 tablespoons sour cream (or could use softened cream cheese)
- 4-5 tablespoons parmesan cheese, freshly grated
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