Spinach and Feta Mushrooms

These make a really nice vegetarian starter (leave out the cheese and butter for a vegan) and are great finger food if you use about 18 smaller mushrooms. Add a couple of crispy, cooked, crumbled bacon slices too, if you wish.

• Ready In: 32 mins
• Yields: 12 mushrooms

Ingredients

• 450  fresh spinach, washed and stalks removed
• 120  g feta cheese, crumbled
• 12  medium  open cup mushrooms, stalks removed
•  olive oil or   vegetable oil
• 15  g butter
• 1  small onion, finely chopped
•  salt and pepper
•  shredded parmesan cheese

Directions

1. Cook the damp spinach in a large pan for about 2 minutes-or until it has wilted.
2. Drain really well, and chop coarsely.
3. Mix the crumbled feta through the spinach.
4. Preheat the broiler to medium.
5. Place the mushrooms gill side up on a lightly greased baking sheet.
6. Season and drizzle over a little oil.
7. Grill for 4-5 minutes or until tender.
8. Melt the butter in a frying pan and cook the onion until golden.
9. Stir in the spinach mixture and season to taste.
10. Spoon the mix into the mushroom cups, sprinkle with a little shredded Parmesan and grill until it's golden.