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    You are in: Home / Recipes / Individual Stuffed Portobello Mushroom "Quiches" Recipe
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    Individual Stuffed Portobello Mushroom "Quiches"

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Zeldaz's Note:

    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.

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

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    Nutritional Facts for Individual Stuffed Portobello Mushroom "Quiches"

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 230.0
    Calories from Fat 142
    Total Fat 15.7 g
    Saturated Fat 7.3 g
    Cholesterol 172.8 mg
    Sodium 537.5 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 3.6 g
    Sugars 4.8 g
    Protein 14.7 g

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