Spinach and Feta Stuffed Mushrooms Caps
Recipe: #6684
October 03, 2012
Categories: Appetizers, Mushrooms, Spinach, Baby Shower, Christmas, Game/Sports Day, Oven Bake No Eggs, Vegetarian, more
"These are alway enjoyed when I make them for guests. To save time you can prebake the caps a day ahead and you can also prepare the spinach mixture a day in advance, just stuff the caps on the day you decide to make them"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (45.7 g)
- Calories 90.8
- Total Fat - 5.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 16.2 mg
- Sodium - 107.3 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 0.5 g
- Sugars - 0.8 g
- Protein - 3.4 g
- Calcium - 59.3 mg
- Iron - 0.6 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. 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. Pat the mushroom caps dry using paper towels to remove any excess moisture.
Step 2
Turn the caps stem-side up then brush each cap with olive oil. Season each cap with coarse black pepper and a little salt. Reduce oven temperature to 350 degree F.
Step 3
In a bowl combine drained spinach with onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well. Season with salt and pepper.
Step 4
Divide the mixture between the caps. Lightly sprinkle crumbled feta cheese over the top of each cap (don't use too much cheese about 1 tablespoon per cap should be plenty). Bake (350 degree F) uncovered for about 15 minutes.
Tips
No special items needed.
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