Name: Stuffed Mushrooms With Spinach And Feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 stuffed mushrooms
Cuisine: Greek
Ingredients: 16 large white mushrooms, stems removed and reserved; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups fresh spinach, chopped; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1/2 cup feta cheese, crumbled; 1/4 cup grated Parmesan cheese; Fresh parsley, for garnish

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms gently with a damp cloth to remove any dirt, then carefully remove the stems and reserve them for later use. Place the mushroom caps on the prepared baking sheet.
Finely chop the mushroom stems. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and chopped mushroom stems to the skillet. Cook for another 2-3 minutes until the mushrooms release their juices.
Stir in the chopped spinach, dried oregano, salt, and pepper. Cook until the spinach wilts and any excess moisture evaporates, about 5-7 minutes.
Remove the skillet from heat and let the spinach mixture cool slightly. Once cooled, stir in the crumbled feta cheese.
Spoon the spinach and feta mixture into the mushroom caps, pressing down gently to pack the filling.
Sprinkle the stuffed mushrooms with grated Parmesan cheese and bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the cheese is golden brown.
Once cooked, garnish with fresh parsley before serving.

Ingredients

Instructions

Nutrition Facts

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