Directions:
- Clean the portobellos with a dampened paper towel. Remove the stems and mince them.
- Lightly coat medium saute pan with a film of olive oil. Add leeks and the minced mushroom stems and saute over medium heat until wilted, about 10 minutes. Add spinach, garlic and dill and season with a VERY light amount of salt (remember, the feta will add more salt later) and pepper. Cook a further 5 minutes. Remove from heat and cool. While cooling make bechamel sauce.
- Preheat oven to 410F (210C). Oil a pan large enough to hold the mushrooms.
- Bechamel Sauce: Melt butter in small saucepan over medium-low heat. When melted, add flour and cook, whisking constantly, for 2-3 minutes. If flour looks like it's starting to brown, remove from heat and continue whisking for time stated. Add milk, a dash of salt to taste and nutmeg. Bring to a boil, whisking constantly, and boil for 2 minutes, until thick.
- Add 4 tblsps of the bechamel sauce to the spinach mixture, along with the beaten egg and the crumbled feta and mix well.
- Brush the mushrooms with oil and fill the cavities with equal amounts of the spinach filling, flattening the tops of the mounds slightly. Give the bechamel sauce a whisk if it has started to develop a 'crust' and dollop equal amounts of the bechamel over each mushroom (do not worry if the bechamel doesn't dribble down sides at this point - it will during baking).
- Place mushrooms in bottom third of preheated oven and bake for 30 minutes. The bechamel should start to get brown patches on it - if it's browning too quickly, loosely cover with aluminum foil and continue baking.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.05 Kcal (825 kJ) | ||
| Calories from fat | 81.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 14% | |
|---|---|---|---|
| Cholesterol | 52.96mg | 18% | |
| Sodium | 391.44mg | 16% | |
| Potassium | 989.84mg | 21% | |
| Total Carbs | 19.52g | 7% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 12.46g | 25% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 2.5mg | 14% | |
| Calcium | 298.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 56.54 Kcal (237 kJ) | ||
| Calories from fat | 23.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 14% | |
|---|---|---|---|
| Cholesterol | 15.19mg | 18% | |
| Sodium | 112.31mg | 16% | |
| Potassium | 284mg | 21% | |
| Total Carbs | 5.6g | 7% | |
| Sugars | 2.9g | 40% | |
| Dietary Fiber | 1.33g | 19% | |
| Protein | 3.57g | 25% | |
| Vitamin C | 2.1mg | 12% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.7mg | 14% | |
| Calcium | 85.7mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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