Spinach Stuffed Mushroom Caps

Before publishing a post i feel so excited, and frankly speaking i do look forward for comments from my friends and all you people....but i really don't know whether anyone out there is really interested in my stories  but i feel happy writing down what runs in my mind at that moment. After quite sometime when i read all those older post, its kind of funny,  right.

 Well,at home we love to have soups for dinner, and if its a bit chilly and cold weather then we are sure to have soup and yea we really do need something special to go with soup too. Just having left with 6 mushrooms in the refrigerator i really  wanted something with a twist, than the usual grilled mushrooms and this is what i really ended up with.... a really flavourful  Mushroom Stuffed with Spinach , breadcrumbs, all lot other flavourings, and a small portion of cheese to top it all and make it go Complete.

Spinach Stuffed Mushroom Caps

Ingredients:
6 Mushrooms ( big sized; stems removed ) ( i used Crimini Mushrooms)
3 tbsp chopped Onion
3 pods Garlic ( chopped)
4 -5 Spinach leaves ( chopped) ( i used frozen Spinach)
1/4 Cup Bread Crumbs
1/2 tsp Red Chilli Flakes
a pinch Herbs de Provence
Cheddar Cheese as required ( i used Amul Cheese )
Olive Oil
Salt & Pepper

Method:
Remove the stems of the mushroom and wipe it clean and dry, sprinkle salt & pepper inside the caps and drizzle with olive oil, keep aside.
Chop the mushroom stems into small.
Heat oil in a pan and add garlic, onion, mushroom stems and saute for 2 - 3 mins.
Add in red chili flakes, pepper , spinach  and mix well, add salt as needed, Take off from heat.
While still hot add bread crumbs and mix well and let it cool.
Stuff tight the mixture inside the mushroom caps .
Spread cheese on top and drizzle with olive oil.
Bake in a 350F preheated oven for 10 min or until the cheese melts.
Sprinkle red chili flakes and coriander leaves and serve with tomato ketchup.

Serving Ideas : Serve with Cream of Mushroom Soup  / Lentil Soup or any of your choice.