Spanakopita Stuffed Mushrooms
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT35M20 Minutes
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Yield:4 Servings
Ingredients
- 4 portobella mushrooms, stems removed
- Extra virgin olive oil
- 2 teaspoons salt, divided
- 2 teaspoons black pepper, divided
- 10 ounces fresh baby spinach
- 3 green onions, chopped
- ½ cup grated pecorino Romano cheese
- ¾ cup feta cheese, divided
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 2 garlic cloves, minced
- 1 egg
- 4 portobella mushrooms, stems removed
- Extra virgin olive oil
- 8.52g salt, divided
- 8.52g black pepper, divided
- 283.5g fresh baby spinach
- 3 green onions, chopped
- 118.29ml grated pecorino Romano cheese
- 177.44ml feta cheese, divided
- 25.56g chopped fresh dill
- 25.56g chopped fresh mint
- 2 garlic cloves, minced
- 1 egg
Take the well-loved flavors of spanakopita and add them to mushrooms! This recipe is perfect as a vegetarian entrée, heavy side dish, or even appetizer.
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Brush mushrooms all over with 1 tablespoon olive oil. Sprinkle with 1 teaspoon each salt and pepper.
STEP 3
Arrange mushrooms on a baking sheet, gills side up. Bake for 10-12 minutes. After baking, blot mushrooms with a paper towel or drain any moisture that accumulates.
STEP 4
Sauté spinach in a pan over medium heat with 1 teaspoon olive oil until it's completely wilted. Squeeze out any residual moisture. Transfer to a medium/large bowl to cool.
STEP 5
To the cooled spinach mix in the scallions, pecorino, ½ cup feta, dill, mint, garlic, egg, 1 teaspoon of salt and 1 teaspoon of pepper. Combine well. Clean hands are the best tool for the job!
STEP 6
Fill mushroom caps with the spinach filling. Crumble remaining ¼ cup feta on top.
STEP 7
Bake mushrooms for 10 minutes. Broil for an additional 2 minutes, until the feta on top starts to brown.
STEP 8
Serve with your favorite veggies, roasted potatoes, or salad.
Options
This same recipe can be made using smaller cremini mushrooms for an appetizer. Just eliminate the first bake (stuff the raw stemless mushrooms) and add a few minutes to the second bake if needed.
If pecorino Romano is unavailable substitute with parmesan.