Recipe by LilPinkieJ
I made these for my DH. He is my Popeye, and I his Olive Oyl. Tasty and healthy, and no fish in sight.
Top Review by KateL
These tasted good, but I had difficulty squeezing out enough water from the spinach; as a result there was liquid at the bottom of my baking dish, and the mushrooms were tricky to eat "cleanly" I think some parmesan cheese mixed in and sprinkled on top would ramp up the comfort food index. I used Panko bread crumbs; I should have used Italian bread crumbs instead. Thanks for posting this healthy version, Jess. Made for Went to the Market tag.
- nonstick cooking spray
- 1⁄2 lb fresh spinach, trimmed
- 12 medium mushrooms (1/2 to 3/4 pound)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1⁄4 teaspoon dried oregano
- 1 tablespoon lemon juice
- 2 tablespoons fine dry breadcrumbs
Directions See How It's Made
- Preheat the oven to 400°F Lightly coat an 8 X 8 X 2-inch baking pan with the cooking spray and set aside.
- Wash the spinach, and place in a medium-size heavy saucepan with just the water that clings to the leaves.
- Cook, covered, over moderate heat for 2 to 3 minutes or until wilted. Drain and cool the spinach.
- Squeeze out the liquid with your hands, finely chop, and set aside.
- Remove the mushroom stems, and chop them fine. Set aside mushroom caps.
- In a heavy 7-inch skillet, melt the butter and olive oil over moderate heat. Add the garlic, and cook for 30 seconds.
- Stir in the chopped mushroom stems, and cook for 5 minutes or until golden.
- Mix in the spinach and the oregano, and cook, stirring, 1 minute longer.
- Stir in the lemon juice, and remove from the heat.
- Fill the mushroom caps with the spinach mixture, sprinkle with the breadcrumbs, and transfer to the baking pan.
- Bake uncovered for 10 to 15 minutes or until the breadcrumbs are lightly browned. Serve immediately.