Tender mushrooms filled with spinach feta garlic and herbs
18 Cremini Mushrooms
2 cups Baby Spinach
½ cup Feta Cheese
1 Garlic
1 tbsp Extra-Virgin Olive Oil
2 tbsp Whole-Wheat Breadcrumbs
½ tsp Dried Oregano
1
Heat oven to 400°F
2
Remove the mushroom stems and using a chef's knife finely chop the stems
3
Heat olive oil in a skillet and sauté the chopped mushroom stems and garlic for 3 minutes
4
Add spinach and cook until wilted and excess moisture has cooked away
5
Stir in feta breadcrumbs oregano and black pepper
6
Fill mushroom caps with the spinach and feta mixture
7
Bake 15 to 18 minutes until the mushrooms are tender and the filling is lightly browned
Ingredients
18 Cremini Mushrooms
2 cups Baby Spinach
½ cup Feta Cheese
1 Garlic
1 tbsp Extra-Virgin Olive Oil
2 tbsp Whole-Wheat Breadcrumbs
½ tsp Dried Oregano