2 packs of fresh whole mushrooms (I used baby portabella and just regular ole mushrooms, the baby portabella ones were better)
10 oz chopped frozen spinach thawed and drained well
3 tbsp butter
1/4 cup chopped onions
Crumbled Feta
Grated swiss cheese or a pack of shredded Italian Cheese (that’s what I used for these)
Grated Parmesan
Pull the stems out of the mushrooms so that the cap makes a bowl. I did it with a tiny melon scoop but they aren’t hard to remove at all. Put them stems in a food processor and chop them really small.
In a pan, saute the onions in butter until they are soft and then add the spinach and chopped mushroom stems. When it’s good and heated, add the grated swiss or Italian cheese blend. You may need to salt this mixture to taste.
Lay the mushroom caps out upside down on a well greased cookie sheet and stuff them with the spinach mixture.
Top them with a little crumbled feta and then sprinkle parmesan over that. Bake it at 300 degrees for about 20 minutes and you have a delicious appetizer that looks gourmet!
Enjoy!
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