Ingredients

The following ingredients have 2 Servings
  • 2 large portabella mushrooms
  • olive oil for brushing the caps
  • 10 ounces fresh baby spinach leaves, steamed and squeezed dry or 5 -6 ounces chopped frozen spinach, thawed and squeezed dry
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1 green onion, finely sliced
  • 1/2 cup crushed croutons, either homeade or good quality store bought
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon granulated garlic or garlic powder (or even a small clove of fresh garlic, grated )
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese, divided

Instruction

  • 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.
  • Combine all the other ingredients, reserving a half cup of the shredded mozzarella.
  • Divide the mixture between the two mushrooms and roast, uncovered, at 350F for about 30 minutes.
  • Sprinkle the half cup reserved shredded mozzarella over the mushrooms and roast ten minutes more.