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The theme for our last Recipe Swap of the year was Special Occasion appetizers, entrees, or side dishes – perfect timing for Christmas parties!! I received this recipe for Spinach-Stuffed Mushrooms from Colleen of Does Not Cook Well With Others and knew it would be perfect to take my friend’s white elephant party! I am not a fan of mushrooms myself, so I had to rely on the opinions of my friends on this one, but the responses were great!! One friend even said that he might have to camp out at the table and eat them all!! It made me wish that I did like mushrooms, because they definitely looked good. 🙂
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound whole baby bella or white mushrooms
- 1 small yellow onion, chopped
- Salt and pepper
- 1 pound frozen spinach, thawed and drained of excess water
- 6 ounces Feta cheese, crumbled
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Remove stems from mushrooms, and chop finely. Heat 1 tbsp of olive oil in a large skillet, and add mushrooms stems, onion, salt and pepper, and cook, stirring occasionally, about 8 to 10 minutes, until onions are soft.
- Transfer stems and onions to a large mixing bowl. Add spinach, and toss to combine, then set aside to cool.
- Arrange mushroom caps on baking sheet. Add feta cheese to cooled spinach mixture. Season to taste with salt and pepper, and toss to combine.
- Divide spinach mixture and stuff into mushroom caps, mounding in the center. Drizzle stuffed caps with the remaining tbsp of olive oil. Bake about 20 minutes. Serve warm.