These stuffed mushrooms are hearty enough to serve as a meatless entree, but I often use them as a side dish. Omit some of the butter, if you want, but be sure to pull them out of the oven before the topping dries out. Enjoy!
3 T. butter (or less)
4 Portabella mushrooms, cleaned
Salt and pepper
16 oz. frozen chopped spinach, thawed and drained
½ c. crumbled feta
¼ c. pine nuts, toasted
3 T. finely grated Parmesan cheese
½ freshly ground nutmeg
Preheat oven to 350°F.
Place butter in a small dish and melt in the microwave. Remove the stems from the mushrooms. Using the edge of a spoon, scrape out the dark brown gills on the underside of each mushroom and place, upside down (like a small bowl) into a greased shallow baking pan. Brush the “bowl” of each mushroom with a little melted butter and season with salt and pepper. Bake for 12 minutes, or until they begin to soften. Turn oven down to 325°F.
Meanwhile, place the thawed spinach in a clean kitchen towel and wring to remove as much moisture as possible. Place spinach in a mixing bowl. Using your fingers or two forks, pull the spinach into soft shreds. Add the remaining ingredients and mix gently to combine.
Mound equal portions of the topping onto each of the par-roasted mushrooms, pressing gently to fit. Drizzle melted butter over the top. (Mushrooms may be made to this point up to a day ahead. Cover with saran wrap and store in the fridge. Bring to room temperature before continuing.)
Bake for 20-25 minutes or until heated through. Serve warm.