Creole Style Stuffed Mushrooms

Creole cooking originates from New Orleans area in Louisiana which has French, Portuguese, Dutch influence and half a dozen more.Creole seasoning is an incredible blend of powdered onion, garlic, pepper, paprika, oregano, thyme,sweet basil and salt. With this seasoning, less is more. Let me tell you, any dish flavored with this seasoning hits you in the right spot.

Ingredients:

• 18#s mid-sized button mushrooms
• 1 Cup Fresh Spinach, packed
• 1/2 Cup Red/Yellow Mini Peppers/Bell Peppers, finely chopped
• 1 heaping Tsp Konriko MSG free Creole Seasoning(has salt in it) or any brand
• 1/4 Cup Red Onion, finely chopped
• 1/4 Cup Shredded Cheddar-Monterey Jack Cheese blend
• 2 Tbsp Olive Oil
• 2 Slices of Stale bread, crumbed

Procedure:

• Remove the stalks from the mushrooms. Do not discard.
• Hollow out the mushrooms using melon baller and set aside. 
• Chop the stalks finely using a food processor.

• Prepare the filling: In a pan, heat the oil and saute the onion, mushroom stalks and chopped peppers. Add the Creole Seasoning, bread crumbs and stir till incorporated.Sprinkle water if necessary. Switch off stove and add the spinach. Stir until it slightly wilts. Cool the filling.

• Stuff the mushrooms generously with the filling.
• Preheat the oven to 350 degrees F.

• Arrange the stuffed mushrooms on a baking tray and bake for 12 minutes in the top rack.
• Remove the tray and sprinkle shredded cheese on the top and bake  for 5 more minutes or until the cheese melts.
• Rest the mushrooms for 5-10 minutes prior to serving.

Enjoy!