Ingredients with Measurements:
- 24 large white mushrooms, stems removed
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain bread crumbs
Special Equipment Needed:
- Baking sheet
- Medium skillet
- Large bowl
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place mushrooms on a baking sheet.
3. Heat oil in a medium skillet over medium heat.
4. Add onion and garlic and cook until softened, about 5 minutes.
5. Add oregano, basil, salt, and pepper and cook for 1 minute.
6. Add spinach and cook until heated through, about 3 minutes.
7. Remove from heat and let cool slightly.
8. In a large bowl, combine spinach mixture, feta cheese, Parmesan cheese, and bread crumbs.
9. Stuff each mushroom cap with the spinach mixture.
10. Bake for 15 minutes, or until mushrooms are tender and filling is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: 24 mushrooms
Nutritional Information (per serving):
Calories: 78
Fat: 4 g
Carbohydrates: 6 g
Protein: 5 g
Substitutions for Ingredients
- For the feta cheese, you can substitute goat cheese.
- For the Parmesan cheese, you can substitute Romano cheese.
- For the bread crumbs, you can substitute crushed crackers.
Variations:
- For a vegetarian version, omit the feta cheese.
- For a spicier version, add 1/4 teaspoon red pepper flakes to the spinach mixture.
Tips and Tricks:
- To make the stuffing easier to work with, let it cool slightly before stuffing the mushrooms.
- To make the stuffing go further, add 1/4 cup cooked rice to the mixture.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Arrange the mushrooms on a platter and garnish with fresh herbs.
- Serve with a dollop of Greek yogurt or sour cream.
Garnishes:
- Fresh herbs such as parsley, dill, or chives
- A dollop of Greek yogurt or sour cream
Pairings:
- A crisp white wine such as Sauvignon Blanc
- A light red wine such as Pinot Noir
Suggested Side Dishes:
- A simple green salad
- Roasted vegetables
Troubleshooting Advice:
- If the mushrooms are too dry, add a tablespoon of olive oil to the stuffing mixture.
Food Safety Advice:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10 minutes, or until heated through.
Food History:
Spanakopita is a traditional Greek dish made with spinach, feta cheese, and phyllo dough. It is believed to have originated in the Byzantine Empire in the 14th century.
Flavor Profiles:
This dish has a savory flavor with notes of garlic, oregano, and basil. The feta cheese adds a salty, tangy flavor, while the Parmesan cheese adds a nutty, earthy flavor.
Serving Suggestions:
- Serve as an appetizer or side dish.
- Serve with a crisp white wine such as Sauvignon Blanc.
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Region: Greek