Spinach and Feta Stuffed Mushrooms

Ingredients

• 12 large brown or portobellini mushrooms
• 150 g baby spinach
• 150 g feta cheese, crumbled
• 2 cloves garlic, crushed
• 2 tbsp cream cheese
• 2 tbsp breadcrumbs
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• freshly ground black pepper to taste

Method

1. Preheat the oven to 200°C.
2. Remove the mushroom stalks and arrange the caps on a lightly greased baking tray.
3. Chop the stalks finely.
4. Cook the chopped stalks, garlic and spinach in the olive oil until the spinach has wilted.
5. Allow to cool slightly.
6. Mix with the feta, cream cheese, parsley and black pepper.
7. Spoon the filling generously into the mushroom caps.
8. Sprinkle lightly with breadcrumbs.
9. Bake for 15 to 20 minutes until the mushrooms are tender and the tops are lightly golden.