Tuesday, June 1, 2010

Spinach Stuffed Portobello Mushrooms


I belong to a Community Supported Agriculture program (CSA) which I run out of my garage for the local farm in Great Neck. So when the CSA season beings I look out for recipes that work with the produce of the week. I came across this recipe Spinach Stuffed Artichoke Bottoms from the Vegetarian Times Issue: May 1, 2008


If you have ever had Greek food, you have had to come across some spinach and feta stuffed vegetable dish of some sort. Take for example, spanikopita, the filo dough filled with spinach and feta. Yum. I find Mediterranean diets so filling, healthy and really so simple. With just a bit of olive oil, garlic, spinach, feta... and presto you have a delicious meal ready in no time. This recipe called for artichoke bottoms, however since I did not have any on hand I used portobello mushroom caps for variation, and I am so glad it worked out that way, because these came out stupendous!


I think if I did this recipe again, I would still use portobello mushrooms, because they have this great chewy hearty texture similar to a piece of meat. This would be a great dish for your carnivorous friends who would be equally satisfied with this classic twist on this Greek dish.


Ingredients

Serves 6
  • 2 Tbs. olive oil, divided
  • 1 large leek, white and pale green part finely chopped (1 cup)
  • 2 cups chopped spinach OR 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry  
  • 2 cloves garlic, minced (2 tsp.)
  • 1/2 cup reduced-fat crumbled feta cheese
  • 6 portobello mushroom caps
  • 2 Roma tomatoes, thinly sliced
  • 2 Tbs. dried oregano
  • 1/3 cup Gluten Free crumbs OR 1/3 cup crushed gluten free millet/buckwheat flakes

Directions

  1. Preheat oven to 400F.
  2. Heat 1 Tbs. oil in skillet over medium heat. Add leek, and sauté 5 minutes, or until translucent and soft. Stir in spinach and garlic, and cook 3 minutes, or until most of liquid has evaporated. Remove from heat, and stir in feta until smooth. Season with salt and pepper. Cool 10 minutes, or until easy to handle.
  3. Clean the mushrooms with a paper towel- never wash mushrooms with water because it absorbs the water. Place the mushrooms gills side down in an over proof baking dish and place in a preheated oven of for 15 minutes. 
  4. Coat baking sheet with cooking spray, and place mushrooms face up on baking sheet. Fill each mushroom cap with spinach mixture, and top with tomato slice. Sprinkle each tomato slice with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil. Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.
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