4tbsoat flourdivided (make your own by placing oats in a food processor on high)
4tbsgrated pecorino romanodivided
Instructions
Preheat oven to 325 degrees.
Clean the mushrooms with a lightly damp (squeeze dried) paper towel. Remove the stems, finely chop the stems and set aside.
Lightly brush the mushroom caps with roughly 2 tsp oil and place onto a baking sheet upside down, so that the open cap is against the pan. This allows the extra water to drain out of the mushrooms. Bake in the oven for 10 minutes.
Add in the chopped spinach, parsley, 2 tbs oat flour, 2 tbs pecorino romano, and mix to combine. Taste and adjust seasoning if needed.
Prepare the mushroom caps to be stuffed by dumping out any residual water that may be sitting in the caps due to baking.
Stuff the caps with a tight mound of stuffing. You should have enough stuffing to fill all of the caps but it is smart to start filling the smallest caps first to fill as many as possible if you were to run short. Arrange on baking sheet.
Combine the remaining pecorino with remaining oats and mix in one tsp olive oil. Distribute this mixture evenly on top center of each mushroom cap.
Broil until mushrooms are warmed through and tops are light golden brown.