Stuffed Mushrooms with Feta and Spinach

To make this Passover-friendly, just substitute matzoh meal for the breadcrumbs.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  teaspoon olive oil
• 6  large mushroom caps
• 1⁄2 cup spinach, cooked mushroom stems,finely chopped
• 2  tablespoons green onions, minced
• 1  clove garlic, crushed
• 1  ounce feta cheese, crumbled
• 1  egg
•  salt and pepper
• 1⁄2 cup  dry breadcrumbs
• 2  tablespoons parmesan cheese, grated

Directions

1. Stem mushrooms, brush with oil.
2. Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
3. Fill caps with spinach-cheese mixture.
4. Top with bread crumbs and Parmesan cheese.
5. Bake 15 minutes at 350 F.
6. or until mushrooms are tender and topping is brown.