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Stuffed Mushrooms With Feta Cheese And Spinach - Part 2 - Stuffing Mushroom And Grilling

Vegetarian gourmet stuffed mushrooms with feta cheese and spinach Part 2.
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Softened butter 4 Tablespoon
  Shallot 5 Small, minced
  Garlic 2 Clove (10 gm), minced
  Spinach 1 Cup (16 tbs), finely shredded
  Sea salt 1 Dash
  Black pepper 1 Teaspoon ((or to taste))
  Meyer lemon juice 1 Tablespoon
  Organic chicken broth/Vegetable broth 1 Cup (16 tbs)
  Italian seasoned bread crumbs 8 Ounce
  Organic salt free white wine 1 Cup (16 tbs)
  Parmesan cheese 1 Cup (16 tbs), shredded
  Feta cheese 1 Cup (16 tbs), crumbled
  Mushroom 10 Large, stem removed
Directions

MAKING
1. In a large pan, heat olive oil and butter over medium high heat.
2. Add the minced shallot and garlic to the pan; let soften under medium high heat.
3. Add the finely shredded spinach to the pan and season with salt and pepper.
4. Add Meyer lemon juice and ¼ cup Organic chicken broth.
5. Add the bread crumbs and more ¼ cup Organic chicken broth.
6. Add half of the Organic salt free white wine and give it a quick stir.
7. Remove pan from heat and add parmesan cheese and feta cheese; mix well.
8. Use the spinach cheese mixture for stuffing the mushroom caps.

FINALIZING
9. In a baking dish, place the stuffed mushrooms and sprinkle little bit of parmesan cheese on top of each mushroom.
10. Pour the remaining white wine in between the gaps of mushrooms; do not pour on top as it will wash away the cheese.
11. Grill in oven for about 10 minutes.

SERVING
12. Serve the stuffed mushrooms with a salad on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Mushroom Cap
Interest: 
Party, Healthy
Restriction: 
High Protein
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4
Watch "The Homegrown Gourmet Stuffed Mushrooms with Feta Cheese and Spinach Part 1 - Stuffing" for the stuffing recipe.

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