A recipe for an appetizer of mushrooms filled with spinach and feta, topped with breadcrumbs and cheese, then baked and served warm.
Course
Appetizer
Cuisine
American
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6people
AuthorRenee
Ingredients
24fresh white button mushroomsstems removed
2teaspoonsolive oil
1tablespoonbutter
2shallotsfinely minced
1 1/2cupsfresh spinachchopped
6ouncesfeta cheese
3tablespoonsheavy cream
1/4cupfreshly grated parmesan cheese
1/4cupbreadcrumbs
Pomegranate arils
Salt and freshly ground black pepper to taste
Instructions
Preheat oven to 350 degrees F.
Wipe mushroom caps lean with a damp paper towel
Finely mince reserved mushroom stems. Heat a large non-stick frying pan over medium high heat. Add the olive oil and butter until shimmering. Add shallots and mushroom stems and sauté for 5 minutes. Add the chopped spinach, by the handful, until wilted. Add the heavy cream and simmer for 3 minutes. Fold in the feta cheese. Season to taste with salt and pepper.
Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan and breadcrumbs on top. Bake for 15 to 20 minutes. Garnish with one pomegranate aril on top of each mushroom. Serve warm.