Spinach Stuffed Mushrooms

Ingredients:

-4 portobello mushroom caps, stems removed
-1½ cups spinach dip
-1 cup gluten free french-fried onions* (Scroll to the bottom to find out where to buy!)
-1 teaspoon fresh thyme
-½ cup grated Parmesan cheese
-Salt and pepper 

-Fresh thyme, for garnish

Preheat oven to 450 degrees.

Remove stems from mushrooms. With a spoon, gently remove gills from mushroom caps and place gill side up on a parchment lined baking sheet. Season with salt and pepper. Bake for 20 minutes.  

Remove mushrooms from oven and fill with your favorite spinach dip (usually 2 to 4 teaspoons per mushroom, depending on the size of the mushroom).

Crumble french fried onions over mushrooms. Sprinkle thyme and Parmesan cheese over the french fried onions.

Place mushrooms back in the oven and bake an additional 5 minutes or until browned and cheese has melted.

Sprinkle with fresh thyme as a garnish.

Serve as an appetizer or as a side dish.

*Look for gluten-free french fried onions at the following retailers. Brand names included:

  1. Stop & Shop, Giant: Ahold GF label
  2. Aldi: Live G Free label
  3. Sprouts: Sprouts label
  4. Fresh Thyme: Fresh Thyme label
  5. HEB: Top Taste label

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