Spinach and Feta Stuffed Mushrooms

For this sunny day why not get out to the grill today! Here is a tasty and simple recipe perfect to enjoy with dinner tonight alongside some of your favourite grilled fish or meats!

Spinach and Feta Stuffed Mushrooms

The perfect platter veggie bites are great as a summer buffet as an appetizer but will serve up alongside as an easy side dish to grilled meat. 

Preparation Time: 10 minutes
Cook Time: 20 minutes

3 pkgs (6 oz each) small portobello mushroom caps (18)
1 tbsp (15 mL) extra virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
3 tbsp (45 mL) chopped fresh dill
6 cups (1.5 L) lightly packed fresh baby spinach leaves, chopped
1/3 cup (75 mL) seasoned dry breadcrumbs
¼ tsp (1 mL) salt
¾ cup (175 mL) crumbled Greek feta cheese

Remove stems from 12 of the mushrooms and chop finely. Finely chop remaining 6 mushrooms and add to chopped stems. Using small spoon scrape out the dark gills of the mushroom caps and discard. Place mushroom caps, cup side up on large platter.

In large nonstick skillet, heat oil over medium high heat and cook onion, garlic and chopped mushrooms stems for about 5 minutes or until softened and light golden. Stir in spinach and dill and cook for 3 minutes or until wilted. Add breadcrumbs and salt and stir to combine. Spoon spinach mixture into mushrooms caps and sprinkle each with feta.

Place mushrooms on greased grill over medium heat for about 13 minutes or until mushrooms are tender and cheese is slightly golden.

Makes 12 pieces.

Tip: Make these mushrooms ahead of time by preparing them and refrigerating them for up to 4 hours until you are ready to grill them. 


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