Spinach and Feta Stuffed Mushrooms Caps
Created by KittenCal on October 3, 2012
- Servings: 12
- Prep Time: 20m
- Cook Time: 15m
- Recipe #6684
Ingredients
- 12 mushroom caps (use large caps)
- Salt and fresh ground black pepper
- 1 (10 ounce) package frozen spinach, cooked, drained and hand-squeezed dry to remove all moisture
- 3/4 cup crumbled feta cheese (more to sprinkle on to before baking)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 garlic cloves, minced
- 1/3 cup chopped fresh parsley
- 1/2 cup chopped walnuts (toasted is better to use)
How to Make
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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.
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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.
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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.
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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.
Nutritional Facts
- 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