Spinach Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 35 |
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melanie pais Ingredients:
2 tablespoons 365 everyday value extra virgin olive oil, divided |
2 (8-oz) packages button or baby bella mushrooms, stems removed and finely chopped, caps left intact |
1 small yellow onion, chopped |
salt and ground black pepper to taste |
1 (1-pound) pkg frozen spinach, thawed and squeezed of excess water |
6 ounces feta cheese, crumbled |
Directions:
1. Preheat oven to 350°F. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add mushroom stems, onions, salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a large bowl along with spinach, toss well; set aside to cool. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add Feta, salt and pepper to spinach mixture then divide filling evenly between mushrooms, mounding it in the center of each. Drizzle mushrooms with remaining 1 tablespoon oil and bake until softened and juicy, about 20 minutes.
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