Mushrooms stuffed with spinach and feta

Mushrooms stuffed with spinach and feta

Mushrooms stuffed with spinach and feta
20 medium mushrooms
2 cups chopped fresh spinach
1/4 cup chopped shallots, or onion
2 cloves garlic, chopped
1/2 teaspoon soy sauce
1/2 cup Greek yogurt
1 tablespoon balsamic vinegar
Feta cheese, choose your own amount
Salt and pepper to taste
Mushrooms stuffed with spinach and feta: Wash the mushrooms.
Carefully remove the stems without breaking the caps.  Chop the stems finely.
Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes.

Add the chopped mushroom stems and soy sauce and cook.
Stir occasionally,  until the mushrooms soften and release their juices.

Add the spinach and cook,  continuing to stir,  until it is wilted and the liquid in the pan is absorbed.
Remove from the heat and let them cool for a few minutes.
Then stir in the yogurt.  Season with salt and pepper to taste.

Preheat the oven to 350ºF. S
Stuff the spinach filling into the mushroom caps.
Place the mushrooms in a baking pan and bake for 20 minutes, until tender.
Sprinkle with feta cheese.

Remove from the oven and let sit for a few minutes for the filling to set before serving.
Yields 20 mushrooms.

Calories in mushrooms with spinach and feta = 125 calories per serving.
Calories:  Estimated Average Requirements – Daily Calorie Intake.
First of all: How many calories are needed each day can vary greatly, depending on and due to your lifestyle and other factors. Therefore, factors that affect your personal daily calorie needs include your age.
Hence, also your height and weight. In addition, your basic level of daily activity and your body composition.
Finally : Estimated average requirements are:
A daily calorie intake of 1940 calories per day for women, and 2550 for men are needed.

Classic Italian sautéed spinach
For a classic Italian take on leafy greens.
Chef Blais recommends sautéeing garlic with red pepper.
Add chopped spinach or kale and finish with a squeeze of lemon juice.
Chef Blais says that greens add punch and a peppery depth to any sauce.

Mushrooms stuffed with spinach and feta

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