Individual Stuffed Portobello Mushroom "Quiches"

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Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Heat the olive oil in an appropriately sized ovenproof sauté pan over medium heat.
  3. 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.
  4. 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.