Tender mushrooms filled with spinach feta garlic and herbs
Heat oven to 400°F
Remove the mushroom stems and using a chef's knife finely chop the stems
Heat olive oil in a skillet and sauté the chopped mushroom stems and garlic for 3 minutes
Add spinach and cook until wilted and excess moisture has cooked away
Stir in feta breadcrumbs oregano and black pepper
Fill mushroom caps with the spinach and feta mixture
Bake 15 to 18 minutes until the mushrooms are tender and the filling is lightly browned
0 servings