Author Notes
I set out to make this as a side..when all was said and done, however, we could each only eat half. It's now become a "main". —inpatskitchen
Ingredients
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2
large portabella mushrooms
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olive oil for brushing the caps
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10 ounces
fresh baby spinach leaves, steamed and squeezed dry or 5 -6 ounces chopped frozen spinach, thawed and squeezed dry
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1
egg, lightly beaten
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1/4 cup
sour cream
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1
green onion, finely sliced
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1/2 cup
crushed croutons, either homeade or good quality store bought
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1/4 cup
crumbled feta cheese
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1/4 teaspoon
granulated garlic or garlic powder (or even a small clove of fresh garlic, grated )
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1/4 teaspoon
salt
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1/4 teaspoon
black pepper
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1 cup
shredded mozzarella cheese, divided
Directions
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Clean the mushrooms, cut out any stem and scrape out the gills. Brush the caps with a little olive oil and place cap side down in a shallow baking dish.
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Combine all the other ingredients, reserving a half cup of the shredded mozzarella.
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Divide the mixture between the two mushrooms and roast, uncovered, at 350F for about 30 minutes.
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Sprinkle the half cup reserved shredded mozzarella over the mushrooms and roast ten minutes more.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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