Description
Savory mushroom caps filled with a flavorful mixture of spinach, tangy feta, and sweet sun-dried tomatoes, baked to perfection.
Ingredients
Scale
For the Crust:
- 24 large cremini mushrooms, stems removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 4 ounces feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3-4 minutes. Add garlic and cook for 1 minute more.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the spinach mixture, sun-dried tomatoes, feta, Parmesan, breadcrumbs, oregano, salt, and pepper. Mix well.
- Spoon the filling into each mushroom cap, mounding slightly. Arrange on the prepared baking sheet.
- Bake for 20-25 minutes, until mushrooms are tender and filling is golden. Serve warm.
Notes
You can customize the seasonings to taste.