Spinach and Feta Stuffed Mushrooms
Yesterday I was craving something cheesy but knew that with the holiday season coming up I should try to be good. I generally try to be good during the month of November (Here in Canada the holidays don't start until Dec) because I know that pretty much the whole month of December is going to be a write off. It always is, and I could fight it but I figure if I put in a little good behavior this month I can cut myself some slack later on.
These mushroom caps are perfect because they are luxurious yet very healthy. I was inspired by a spanikopita but was also enticed by the meaty-ness of a mushroom. Have you ever noticed how many food bloggers make up words. I am convinced that anything can be a word if hyphenated with a -ness at the end!
Here is the recipe:
A bunch of mushrooms, stems removed.
1 12 oz package of frozen spinach
1 small tub of feta cheese
2 cloves garlic
pinch of nutmeg
salt & pepper
Give the mushrooms a little rub down - they do grow in poo after all. Remove the stems with a pairing knife or by snapping them off whatever works best for you. My mushrooms weren't all that big so I used a knife. Arrange them alphabetically by name on a baking sheet. What you don't name your food? Well.. I guess you can arrange them any old way that you like.
In a food processor add the garlic and whiz, then add the spinach (make sure it is thawed and that you squeezed all of the water out. Whiz that up then add the rest of the ingredients, taste and season. Stuff the little mushroomies with the emerald green mixture and bake in the oven for about 20 minutes at 350 degrees or until the mushrooms have browned a bit and they look like you want to devour them all!