Updated 03/09/2013 05:00 AM
Recipe: Feta and Roasted Red Pepper Stuffed Portobello Mushrooms with Garlic Sauteed Spinach
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4 medium Portobello mushrooms (see heats below)
1 cup crumbled feta cheese (see hints below)
1/2 cup well drained chopped roasted red pepper
1 small clove garlic
1 Tbs fresh lemon juice
1/2 tsp dried oregano
black pepper to taste
1 pound fresh clean spinach
1 small clove garlic, minced
olive oil as needed for roasting mushrooms and sauteing spinach
Preheat the oven to 400 degrees.
Gently remove the stems from the mushrooms, place them into an oiled baking dish....gill sides up.....and place the dish into the preheated oven.
Once the mushrooms are in the oven, use a food processor to combine 1 cup crumbled feta cheese, 1/2 cup chopped, well drained jarred roasted red peppers, add a small clove of garlic, 1 Tbs fresh lemon juice, 1/2 tsp dried oregano and a crack of black pepper and puree it until it is nice and smooth.
These thicker mushrooms might take about 45 minutes total to roast and you'll notice, after about 1/2 hour, that they've started to give off a bit of their water and it is collecting in the cups.
Take the baking dish out of the oven, pour the mushroom water into a large saute pan.....then divide the feta cheese mix into the 4 mushrooms and place the baking dish back into the oven.
At that point, add a large minced clove of garlic to the saute pan with the mushroom water, turn the heat to high and start adding a one pound bag of fresh spinach....a bit at a time.....letting it wilt down as you go, until the whole bag has been sauteed.
Once the spinach has wilted down, add a generous splash of olive oil and turn the heat off.
After the mushrooms have been stuffed they'll take another 15 minutes or so in the oven and then serve them up over the top of the sauteed spinach with a splash of extra virgin olive oil around the plate.
Because of the feta cheese, this is a fairly salty recipe so there is no need to use salt anywhere else in the recipe. You could use a little less feta if you like.
Try to buy medium size, somewhat thick, cup shaped Portobello mushrooms if you can.