Spinach Stuffed Mushrooms
|Non-stick cooking spray||1|
|Fresh spinach||1⁄2 Pound, trimmed|
|Unsalted margarine||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Lemon juice||1 Tablespoon|
|Fine dry bread crumbs||2 Tablespoon|
Preheat the oven to 400°F.
Lightly coat an 8 x 8 x 2 baking pan with the cooking spray and set aside.
Wash the spinach and place in a medium size heavy saucepan with just the water that clings to the leaves; cook, covered, over moderate heat for 2 to 3 minutes or until wilted.
Drain and cool the spinach; then, with your hands, squeeze out the liquid.
Chop fine and set aside.
Remove the mushroom stems and chop fine.
In a heavy 7 inch skillet, melt the margarine over moderate heat.
Add the garlic and cook for 30 seconds.
Stir in the chopped mushrooms and cook for 5 minutes or until golden.
Mix in the spinach and the oregano and cook, stirring, 1 minute longer.
Stir in the lemon juice and remove from the heat.
Fill the mushroom caps with the spinach mixture, sprinkle with the bread crumbs, and transfer to the baking pan.
Bake, uncovered, for 10 to 15 minutes or until the bread crumbs are lightly browned.