Cheesy Stuffed Mushrooms with Spinach
- Total Time
Guests will gobble up these savory morsels stuffed with fresh spinach and feta cheese.
portobello mushroom(s)16 oz, fresh baby caps, (about 24)
fresh spinach1 cup(s), fresh, finely chopped
feta cheese½ cup(s), crumbled
dried plain breadcrumbs¼ cup(s), Panko variety
uncooked scallion(s)2 Tbsp, chopped
white wine⅛ cup(s), or reduced-sodium chicken broth
fresh oregano1 Tbsp, chopped, or 1 teaspoon dried
olive oil1 tsp, or vegetable oil
table salt½ tsp
black pepper¼ tsp, freshly ground
- Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.
- With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. Return to room temperature before baking.)
- About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.
- Bake until the cheese is melted and the filling is hot, 15 – 20 minutes. Serve at once.