Sunday, August 12, 2012

Spinach & Feta Stuffed Mushrooms

I love shopping at markets, browsing the produce and decided what to eat during the week based on whats available. Whilst braving the crowds at Preston Market last week, we bought lots of yummy things like these gorgeous arancini-

and this amazing CHOCOLATE COVERED baklava! What a great idea!

All of our yummy fresh food made a welcome addition at a dinner party with some of my girlfriends where we put together quite the impressive spread-

We also bought some gorgeous huge mushrooms so decided what better dinner to have than some spinach and feta stuffed mushrooms. This recipe makes about 4 large mushrooms and 4 little mushrooms (to take for lunches!) Super filling and yummy!

Spinach and Feta Stuffed Mushrooms

4 large mushrooms, plus extra small ones, peeled with stems removed
About 2-3 cups of baby spinach
1 onion, diced
2 garlic cloves, diced
1/4 cup of pinenuts
200 grams of feta (I used goats feta)
1/4 cup of breadcrumbs (I used sourdough)
2 eggs

In a frypan, heat a little olive oil and add garlic, onion and pinenuts. Saute until garlic and onion is soft and pinenuts start to brown. Add spinach and allow to wilt. Take off heat.

In a large bowl, mix onion, garlic, pinenuts, spinach, feta, breadcrumbs and eggs. Mix until combined and season with some salt and pepper.

Using your hands and press the mixture into the mushroom middles firmly. I used about a handful per large mushroom and half of that for the small ones.

Bake for 15-20 minutes, and enjoy!

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