Spinach Feta Stuffed Mushrooms Caps Vegetarian Food

FETA AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)

Steps:

• Set oven to 400 degrees.
• Place the mushroom caps onto a baking sheet stem-side down.
• Bake for about 6-8 minutes or long enough to release their moisture and dry out.
• Reduce oven temperature to 350 degree F.
• Turn the caps stem-side up then brush each cap with olive oil.
• Season each cap with coarse black pepper and a little salt.
• Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
• Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
• Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
• Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
• Season with fresh coarse black pepper.
• Divide the mixture between the caps.
• Bake (350 degree F) uncovered for about 15 minutes.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

STUFFED MUSHROOMS WITH FETA AND SPINACH

Steps:

• Stem mushrooms, brush with oil.
• Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
• Fill caps with spinach-cheese mixture.
• Top with bread crumbs and Parmesan cheese.
• Bake 15 minutes at 350 F.
• or until mushrooms are tender and topping is brown.

FETA-STUFFED MUSHROOMS WITH MUSTARD SLAW

Steps:

• Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
• Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
• Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
• Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.

STUFFED MUSHROOMS WITH FETA

Steps:

• Heat oven to 180 degrees.
• Wipe mushrooms with a damp cloth and carefully scoop out the stems.
• Finely chop the mushroom stems.
• Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
• Transfer to a medium sized bowl and let cool for a few minutes.
• Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
• Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
• Bake 20 minutes.