Individual Stuffed Portobello Mushroom "Quiches"

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

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.