A little tricky to "stuff", they might have worked better with larger portobello mushrooms, however, they tasted so good, they were gone in no time...even my mom, who isn't a Feta fan, thought they were delicious.
Spinach & Feta Stuffed Mushrooms
Recipe courtesy of Food Geeks
- 15 to 18 mushrooms, depending on size
- 1 bunch fresh spinach-stems removed, washed well & chopped
- 4 oz. feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt & pepper to taste
Preheat oven to 375°F. Stem mushrooms & place cup up on a cookie sheet. Blanch spinach 1 minute in boiling water & plunge into cold water to stop cooking. Squeeze out all water. Crumble feta and mix with spinach and remaining ingredients.Stuff mushrooms & bake for 15 minutes or until bubbly.