Give your pre-Thanksgiving snackers a tasty and nutritious starter to keep them out of the kitchen until dinner is ready. Mushroom caps are a simple dish that is easy to perfect and doesn’t take much preparation. Give these cheesy, spinach filled, fungi a try to ease those pre-dinner munchies.
Ingredients
- 1 lb Cremini mushrooms (stems removed)
- 1 tbsp Olive oil
- 8 oz Fresh spinach (chopped)
- 1/2 cup Feta cheese(crumbled)
- 4 cloves Garlic (minced)
- 1 tbsp Fresh parsley(minced)
- Sea salt
- Black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper (grease lightly if using foil).
- Place the spinach in a bowl with a few tablespoons of water and cover with plastic wrap. Steam in the microwave or on stove, until wilted. Drain extra water and set aside to cool.
- Arrange the mushrooms cavity side up on the baking sheet in a single layer. Drizzle with olive oil. Season with sea salt and black pepper.
- When the spinach is cool enough to handle, squeeze it tightly several times to drain as much moisture as possible. It should turn into a small, tight ball.
- In a medium bowl, mix the spinach, feta cheese, garlic, and parsley. Add sea salt and black pepper to taste if desired. Spoon the mixture into the mushrooms.
- Bake for 15-20 minutes, until the mushrooms are soft and golden.
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