6cWild Mushrooms, Washed And Cut Into 1-2 " Pieces
1cSour Cream (Light is fine but not fat free)
2 cSpinach (Optional)
1cGrated Old Cheddar, Divided Gruyere is also delicious
Salt And Pepper To Taste
Bread Crumb Mixture
1 ½cDry Bread
Preheat oven to 350'F
Make the bread crumb mixture by pulsing garlic, parsley and salt in a food processor until the garlic is chopped well, then add the bread and pulse until it is an even fine bread crumb mixture.
Tear mushrooms apart into extra large bite size pieces. Heat the oil in a large pan on medium, once heated, add the mushrooms and sauté until they are cooked down and liquid is gone, then add stock and simmer until liquid is reduced by half.
Add sour cream, ½ cup of the cheese, and spinach if using. Stir gently to incorporate and wilt spinach, then add ½ of the bread crumb mixture and stir in. Season to taste with salt and pepper then scrape mixture into an oven safe 9x7 baking dish.
Mix bread crumbs and remaining ½ cup of cheese together and sprinkle evenly over mushroom mixture and bake in oven until browned on top, approximately 20 minutes.
I added spinach for the color and vitamins but my husband and daughter both preferred this without spinach so feel free to omit it if you don't love cooked spinach.