Prep 20 mins
Cook 30 mins
Adapted from a Mary Ann Esposito recipe. The original called for Italian (not Danish) fontina cheese, but I had some wonderful sheep's milk feta to use up, so that's what is used here. Sheep's milk feta from Bulgaria is soft, rich, and creamy. I have two small individual baking dishes which each hold a Portobello very nicely, so use whatever works for you. I cover my little baking dishes with foil. Serve quarters as appetizers, whole mushrooms as a vegetarian main dish.
- 1 (10 ounce) box frozen spinach, defrosted and squeezed dry
- 3 large eggs
- 1⁄3 cup fresh lemon juice
- 2 tablespoons fresh thyme leaves
- 1⁄4 teaspoon freshly ground nutmeg
- 1 cup mashed sheep's milk feta cheese
- 1 tablespoon olive oil
- 4 large portabella mushrooms, stemmed and wiped with a damp paper towel
- salt (very little, if any, as feta is salty)
- generous grinding black pepper
- Chop the spinach coarsely and place in a bowl. Whisk in the eggs one at a time. Stir in the lemon juice, thyme, nutmeg, and the cheese. Add salt and pepper to taste. Set aside.
- Heat the olive oil in an appropriately sized ovenproof sauté pan over medium heat.
- Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. Remove from heat and fill each mushroom cap with half of the spinach and cheese mixture.
- Cover the pan(s) and bake for 20 to 30 minutes. Uncover the pan(s) and continue cooking until the filling is hot, and the cheese is bubbly. Serve hot.