I have had this in my recipe collection for quite some time now. I found it when I became a vegan and needed some yummy appetizers to take to friends, whether they were vegan or not. The insides of this dish are so good, everyone keeps sampling and it’s hard to keep enough to actually stuff the mushrooms. They are beautiful to look at and delicious to eat. Enjoy!!
preheat over to 375.. remove and chop stems of 6 large mushroom, reserving the caps.
SKILLET:
Melt 2 TBL. butter..add 2 minced garlic cloves and cook for 1 minute. Add chopped mushroom stems and spinach (thawed and drained.. all excess moisture pressed out of the spinach). cook until moisture has evaporated.. about 3-5 minutes
Transfer spinach mixture to a mixing bowl and add 3 oz. of feta cheese (or a D.F. cheese of your choice), 1/4 c. bread crumbs, 1 egg or (I use 1 tsp. ground flax seed and 3 Tbl. of water for my egg substitute) 1/4 tsp. dried oregano, 1/4 tsp. pepper, 3/4 tsp. salt. … Stir to combine…. **this is where you have to watch the tasters come through and clean out your mixture. 🙂
Fill each mushroom cap with spinach mixture and arrange in 1 qt. casserole. Pour 2 TBL. of water into the bottom of the casserole… Bake for 25-30 minutes or until mushrooms are fork tender and the top is slightly brown.
