Stuffed Mushroom

Mushrooms are rich in nutrients and great for weight loss :) But, I love their flavor and texture specially when they are sauteed or oven roasted. Mushroom and spinach together is a great combination. Before some days I made grilled quesadilla with spinach and mushroom filling. They were amazingly delicious!

After we studied the unit of fungi and plants in school, I conducted a cooking lab in my science class for kids to identify and get their hands on plants. My students had to make spinach and mushroom quesadillas :) Such a fun time they had and they loved the food they made!  Will share the recipe soon.

Yesterday I got a pack of large button mushroom, baby spinach and feta cheese. These three ingredients can create a delicious appetizer or a healthy dinner.

Give them a quick rinse or just wipe them to get rid of dirt.

Do not soak mushrooms in water for a long time.

Get the stacks off.

Use a melon scooper or jalapeno corer or just use a spoon to open up the mushroom by removing the black gills inside.

Heat 1 tbsp. olive oil in a pan. Saute finely chop onions and garlic till they slightly caramelize.

Meanwhile, wash, spin dry and roughly chop spinach.

Add 4 cups of chopped spinach and 1 tsp. salt. 

Mix and let spinach wilt.

You could also add ground pepper.

Cook for 3-4 minutes and let the mixture cool.

Lay your clean, scooped mushrooms in a baking tray. 

You could grease the tray with olive oil. I did not.

Fill each of the mushroom with spoonful of spinach mixture.

Top them with cheese of your choice. I like feta cheese. It roasts well and has a grest crumbly texture and salty taste.

Bake in a 400F preheated oven for 15-20 minutes.

Try this out and you will surely love mushrooms!
Happy Cooking!!