Mediterranean Stuffed Mushrooms

These are a great appetizer for a football game, party… or you can just eat them yourself. It’s hard to resist these little bites of heaven.

Ingredients:

• package of baby portobello mushrooms

• 1 C baby spinach, chopped

• 3 cloves garlic, minced

• 1 green onion, chopped

• 1/4 C feta cheese (I used fat free)

• 1 package cream cheese, room temp (you can use light to reduce calories)

• 1/4 C panko bread crumbs

• S & P to taste

• 2 T EVOO

Directions:

1. Pull the little stems out of the mushrooms and chop them up.

2. Preheat your oven to 350 degrees F.

3. Heat the olive oil in a skillet over medium heat.

4. Add the chopped mushrooms and garlic and cook until the mushroom is nice and soft and the pieces have reduced in size. Don’t forget to stir, you don’t want to burn your goodness.

5. Add the spinach and cook for about another minute or two just to wilt the spinach. Don’t walk away because it cooks really fast.

6. In a bowl, add the cream cheese, panko, green onion feta, your spinach/ mushroom goodness and a little S & P to taste. Really mush it together.

7. Use either a pyrex dish or a baking sheet and sprinkle a little EVOO on the bottom so the mushrooms don’t stick.

8. Fill each mushroom with a heap of cream cheese mixture, don’t be shy fill those babies up.

9. Place them in the oven for about 20-30 minutes depending on how big your mushrooms are. You’ll know they are done when they have shrunk about 1/2 and they get a little brown.

Remember to make extra so you can eat some, you know, to make sure they’re safe. If you don’t you’ll show up to your party with four and might eat them in the car.

#horsdoeuvres #mushroom