spinach and feta stuffed mushrooms. Useful tips when making spinach feta stuffed mushrooms. I recommend serving them with other easy appetizer ideas like Potato Leek Soup Shooters or Parmesan Asparagus Pastry Twists.; Sometimes fresh spinach leaves may also contain a lot of hard stems. These low carb spinach stuffed mushrooms with feta and garlic are a hit as an appetizer.
These easy stuffed portobello mushrooms with spinach, feta and sautéed garlic are marinated in balsamic vinegar and make an absolutely perfect veggie side dish, or even first course! With only a few main ingredients, you'll find these mushrooms don't require any other bells and whistles to be fabulous, flavorful show stoppers. The meaty taste of the mushrooms is complemented beautifully by the blend of garlicky spinach, onion, herbs and creamy feta cheese. You can cook spinach and feta stuffed mushrooms using 9 ingredients and 10 steps. Here is how you achieve that.
Ingredients of spinach and feta stuffed mushrooms
- Prepare 2 tbsp of olive oil.
- It’s 1/4 cup of shallots chopped.
- It’s 1 of scallion trimmed and finely chopped.
- You need 1 packages of 10 ounces frozen chopped spinach, thawed and squeezed dry.
- Prepare 1/3 cup of fresh parsley sprigs.
- It’s 1/4 cup of snipped fresh dill.
- You need 1/4 lb of feta cheese crumbled.
- It’s 1 of egg yolk, lightly stirred with fork.
- Prepare 30 of mushroom caps, stems removed and caps wiped clean with damp towel.
These stuffed mushrooms are great served as an appetizer or light lunch with crusty bread and a crisp side salad. Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese. Top with bread crumbs and Parmesan cheese. Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that's healthy, delicious and made entirely on the stovetop.
spinach and feta stuffed mushrooms step by step
- oven at 400.
- in medium skillet over medium heat, heat oil.
- add shallots and scallion and sauteed until softened, about 4 minutes..
- add spinach and cook until all the moisture has evaporated.
- transfer spinach mixture to food processor.
- add parsley, dill, feta, and egg yolk and blend leaving mixture with texture.
- fill each mushroom cap with about 2 tsp. spinach filling.
- arrange mushrooms on baking sheet sprayed with cooking spray or lined with parchment paper.
- bake 5 to 7 minutes.
- let cool slightly for 2 minutes and serve hot.
Juicy chicken breast and the fantastic combination of spinach, mushroom and mozzarella cheese – you can't go wrong with it! Used feta cheese & rice combined with ground venison in a "mediteranian salsa" from WholeFoods. (Fresh parsley lemon juice. Large mushrooms are stuffed with a savory spinach, bacon and Parmesan cheese mixture, then baked until golden brown. In a microwave-safe bowl, combine the chopped mushrooms and onion. In a small bowl, combine the eggs and sour cream.