Spinach and feta stuffed mushrooms
Serves 4
Portobello mushrooms stuffed with
sautéed spinach, garlic, oregano and crumbled feta, and baked until
tender.
2 tablespoons extra virgin olive
oil
1 onion — finely chopped
1 garlic clove — finely chopped
1 bunch spinach (around 8 oz/230g) — stems removed, chopped
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4½ oz (130g) feta cheese — crumbled
10 medium portobello mushrooms
PREHEAT the oven to 350°F/180°C. HEAT
the olive oil in a frying pan over a medium heat. COOK the onion for
8 minutes, then add the garlic and spinach and cook for 5 minutes,
stirring regularly. STIR in the parsley, oregano, salt and pepper
and remove from the heat. STIR in 3½ oz (100g) of the crumbled feta
and combine well. PEEL or wipe clean the mushrooms and remove their
stalks. SPOON the mixture into the mushroom caps, pressing lightly
to spread evenly, and sprinkle with the reserved feta on top. PLACE
the stuffed mushrooms on a lightly greased or lined baking tray.
BAKE for 15 minutes.
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