Ingredients

The following ingredients have 24 Servings
  • 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
  • 1 pound white button or cremini mushrooms, stems removed and finely chopped, caps left intact
  • 1 small yellow onion, finely chopped
  • 1/8 teaspoon fine sea salt
  • 1 (1.0-pound) package frozen spinach, thawed and squeezed of excess water
  • 6 ounces feta cheese, crumbled
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons roughly chopped fresh flat-leaf parsley

Instruction

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a large skillet, heat 1 tablespoon of the oil over medium heat.
  • Add mushroom stems, onion, salt and pepper and cook, stirring frequently, until softened, 8 to 10 minutes.
  • Transfer to a large bowl, add spinach and toss well; let cool.
  • Arrange mushroom caps, stem side up, in a single layer on the prepared baking sheet.
  • Add parsley and cheese to spinach mixture.
  • Divide filling evenly between mushrooms, mounding it in the center.
  • Drizzle mushrooms with remaining 1 tablespoon oil and bake until softened and juicy, about 20 minutes.