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!