Spinach & Feta Stuffed Mushrooms
3 tablespoons extra-virgin olive oil, divided 2 tsbn for pan / & 1 tspn for brushing.
1 bunch spring onions, sliced
2 cloves garlic, chopped
300g (2/3 of a bag) fresh spinach, chopped
64g crumbled feta cheese, plus 1 tablespoon
64g chopped fresh dill
¼ teaspoon ground pepper
⅛ teaspoon salt
4 medium portobello mushrooms, stems and gills removed(preferable)
Crushed red pepper for garnish (optional)
Preheat oven to 400 F / 200 C.
Heat 2 tablespoons oil in a large frying pan over medium heat. Add spring onions and garlic, stirring until softened, (about 3 minutes). Remove from pan from the heat and stir in spinach, 64g feta, dill, pepper and salt.
Brush mushrooms all over with the remaining 1 tablespoon oil. Place on a baking sheet and divide the spinach mixture among the mushrooms. Bake until hot and starting to brown, (15 to 20 minutes). Sprinkle with the remaining 1 tablespoon of feta and serve.
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