Spinach Stuffed Mushrooms

I wanted to create a 'low-carb' appetizer that is easy and quick, but still fancy enough to impress folks at a dinner party. So far, everyone loves it, even picky eaters - they don't have to know about the anchovies, which can easily be omitted.

• Ready In: 35 mins
• Serves: 12
• Yields: 24 mushrooms

Ingredients

• 24  large mushrooms
• 2  garlic cloves, minced
• 1  medium onion, finely chopped
• 1 (10 ounce) package  chopped spinach, thawed and well drained
• 1  tablespoon olive oil
• 1  tablespoon anchovy paste
• 1⁄2 teaspoon white pepper
• 1⁄2 cup  grated romano cheese or 1⁄2 cup parmesan cheese

Directions

1. Wash mushrooms.
2. Remove stems and finely chop.
3. In a large skillet, sauté mushroom stems, onion, and garlic in the anchovy paste and olive oil until onions are translucent.
4. Add white pepper, spinach and cheese; mix well.
5. Stuff the mushroom caps with the spinach filling.
6. Bake in a shallow pan for 20 minutes at 350’.