Prep 20 mins
Cook 20 mins
I think this recipe came from Weight Watcher, but am unsure-a friend lent her book to me but never made these. LOL b/c when I made these for her and her hubby he loved them! It is important that you squeeze out as much water as posssible out of the spinach or the whole thing will be soggy. I serve it with grilled steaks and Potato Croquettes With Parmesan and strawberries dipped in chocolate. I usually prepare the dipped strawberries right before our guests come, and assemble the potato croquettes and stuffed mushrooms in morning and later saute potatoes and bake the stuffed mushrooms while DH grills the steaks.
- Remove and chop stems of mushrooms, reserving the caps.
- In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
- Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
- Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
- Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
- (At this point, you might refrigerate it for later.).
- Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.
I used arugula (in place of the spinach)that I had frozen from the garden. I didn`t measure anything. Used olive oil not margarine. Skipped the egg used roasted garlic and hot pepper flakes. DH didn`t like it! But I knew he wouldn`t doesn`t like greens and feta! I loved it! Thanks!
My first review has disappeared into the fourth dimension! Or been Magic-Mushroomed away! So, I'll start again: great recipe, really clear instructions and very easy to make. Well, better than easy: to my eye, stuffed mushrooms are always so aesthetically appealing, so making them is a real joy. The filling was wonderfully creamy and superbly flavoursome! I used large field mushrooms so they took ample filling. This meant adding a bit more feta, and using all the spinach. The only changes I made were to double the garlic (personal taste preference), to use an egg rather than egg substitute which I've never used, and to add some thyme as well as the oregano. Heavenly to eat! I'll be making these again and again, and probably experimenting with other herbs. Thanks for sharing this truly wonderful recipe, WiGal!
Delicious. I had some really big mushrooms and this made enough for 10 of them (although of course the large amount of stem I put back in probably increased the filling, too). We loved it; thanks for posting.