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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: Wash the spinach in lots of cold water to remove any grit. Remove thick
stems and coarsely chop large leaves. Shake off any excess water and set
aside in a colander to drain further.
Carefully remove the stems front he mushrooms. Finely chop the stems and
set aside. place the caps, stem side up, on a baking sheet and set aside.
In a large nonstick frying pan on medium heat, saute the onions, garlic,
and chopped mushroom stems in the stock for 5 minutes. Reduce the heat to
low and add the spinach. Cover and cook for 2 minutes, or until spinach is
wilted.
Place the mixture in a large strainer and press with the back of a spoon
to remove excess liquid. Transfer to a medium bowl and set aside to cool.
Stir in the feta cheese.
Wipe out the frying pan with paper towels. Add the bread crumbs and oil.
Saute over medium heat for about 8 minutes, or until lightly browned.
While the bread crumbs are browning, bake the mushroom caps at 400F
degrees for 10 minutes, or until softened. Divide the spinach filling
among the caps. Sprinkle with the bread crumbs. Bake for 8 minutes.
| Ingredients:
2 Pound(s) Fresh Spinach
16 large Mushrooms
1 large Onion, minced
1 Tablespoon(s) Minced Garlic
2 Tablespoon(s) Chicken Stock
1/4 Cup(s) Crumbled Feta Cheese
1 Cup(s) Soft Bread Crumbs
2 Teaspoon(s) Olive Oil |
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