Spinach and Lemon Stuffed Mushrooms
Adapted from Cook’s Illustrated
Makes 24

Note that the photo above is the “before” picture. You can make these up to 3 days in advance through this stage (before being dipped in bread crumbs and baked). If you are having a crowd, don’t hesitate to either 1 1/2 or double this recipe. You won’t be sorry. Also, choose large mushrooms, they lose a lot of their size when going through the roasting.

1/2 cup frozen spinach, defrosted and squeezed dry
1/2 cup shredded cheddar cheese
2 oz. cream cheese, softened
2 tbsp. olive oil
1 garlic clove, minced
3 tbsp. lemon juice
3 scallions, sliced thin
1/2 tsp. salt
24 large mushrooms, stems removed
1/4 cup olive oil
1 tsp. lemon juice
Salt and pepper
1/2 cup store-bought bread crumbs or panko

1. For the topping: Process first 8 ingredients in food processor until smooth. Transfer to zip-loc bag until ready to use.

2. For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt and 1/8 tsp. pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.

3. Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner, then fill mushrooms. (Mushrooms can be made to this point, up to three days ahead. Cover with plastic wrap and store in the refrigerator.)

4. Press each cap (stuffing side down) into bread crumbs and arrange (topping side up) on rack. Bake until filling is hot and topping is golden, about 10 minutes. Cool about 5 minutes before serving.