Ingredients for Stuffed Mushrooms With Feta And Spinach
- 1 tablespoon olive oil
- 1 pound large mushroom caps
- 10 ounces fresh spinach, chopped
- Green Onions
- 1 clove minced garlic
- 4 ounces crumbled feta cheese
- Egg
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup dry breadcrumbs
- 1/4 cup grated Parmesan cheese, plus more for sprinkling
- 1 tablespoon chopped fresh dill
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How to Make Stuffed Mushrooms With Feta And Spinach
- Preheat oven to 350°F (175°C).
- Gently remove stems from 1 pound of large mushrooms (cremini or button), reserving stems. Brush mushroom caps with 1 tablespoon of olive oil.
- Finely chop the reserved mushroom stems. In a medium bowl, combine the chopped stems with 10 ounces of fresh spinach (chopped), 4 ounces of crumbled feta cheese, 1/4 cup of grated Parmesan cheese, 1 clove of minced garlic, 1 tablespoon of chopped fresh dill, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Fill each mushroom cap generously with the spinach-feta mixture.
- Sprinkle 1/4 cup of matzah meal (or breadcrumbs) evenly over the stuffed mushrooms.
- Sprinkle remaining Parmesan cheese over the matzah meal.
- Bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown and slightly crispy.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
7g
Carbs
2g
