We have Thanksgiving every year with Ellen’s sister Ann and her family. Ann and David make the turkey, stuffing, gravy, and more good things, which I always enjoy. Ellen, being a vegetarian, doesn’t eat those, so we make something veggie she can have instead. This year we did these stuffed mushrooms, a slightly different version of the recipe I described here. The main difference is using somewhat smaller mushroom caps, and baking instead of cooking them on the stove top.
STUFFED PORTABELLO MUSHROOMS
6 medium-large Portabello mushroom caps
6 cloves garlic, minced
6-ounce package of baby spinach leaves
1/4 teaspoon salt, or to taste
Crumbled feta cheese
Grilled or roasted red bell peppers
Remove stem ends and gills from inside mushroom caps by gently scraping with a spoon, being careful not to break the edges if possible. Turn caps over and rub about a tablespoon of olive oil onto the top of each one. It will be absorbed quickly.
In a large pan saute the garlic in two tablespoons of olive oil for about two minutes, then add spinach leaves and salt and stir until spinach is wilted and mixed well with the garlic. Remove from heat.
Place mushrooms in a large baking pan and portion spinach mixture out evenly among them.
Sprinkle crumbled feta over each mushroom, about a heaping tablespoon each.
cover each with grilled or roasted peppers. Freshly made is best, but I usually use store-bought for convenience. If using ones from a jar, drain well on paper towels first. Mushrooms can be refrigerated and finished later at this point.
Bake in 350 degree oven for about 15 minutes, or until mushrooms cut easily with a knife. (My best guess, we’re not sure yet how long it will take!)