Mushrooms:Greek Stuffed Mushrooms

By á-4084

Ingredients

• 16 oz. Baby Bella mushroom caps (around 25)
• 1 cup diced onion
• 2 garlic cloves, minced
• 2 cups fresh spinach leaves
• 1/2 cup diced Kalamata olives
• 1/2 cup Feta cheese
• 1/2 cup Parmesan cheese
• 1/2 cup Panko breadcrumbs or Ritz cracker crumbs
• 1 large egg, beaten
• 1 teaspoon Greek seasoning
• Olive Oil
• Salt and Pepper

Details

Adapted from newengland.com

Preparation

Step 1

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.

Brush the mushrooms of any dirt, then gently pop out the stems. Set the caps aside, then chop up the stems until finely diced.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the mushroom stems, diced onion, and minced garlic and saute until the onion is barely transparent. Add the chopped spinach and cook a moment longer, or until the spinach is wilted. Set aside to cool.

In a medium bowl, combine mushroom mixture with the cheeses, breadcrumbs, beaten egg, and Greek seasoning.

Lightly brush the lined baking sheet with olive oil, then evenly arrange the mushroom caps. Lightly brush the tops of the mushroom caps with olive oil, then season with salt and pepper. Fill each mushroom cap with a generous spoonful of the mixture.

Once all the mushroom caps are filled, transfer the baking sheet to the oven and bake for 15 - 20 minutes, or until the stuffing is golden brown and fragrant.