Blue Moon Mountain Mushrooms

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Spinach and Feta Shiitake







Ingredients:
-2 large Shiitake mushroom caps
-1 roma or plum tomato, diced
-2 large handfuls of fresh baby spinach
-1/4 cup crumbled feta cheese
-1/4 cup shredded mozzarella cheese
-small pinch of red pepper flakes
-small pinch white pepper
-1/4 cup Italian or Olive Oil & Vinegar dressing
-1/4 cup chicken broth

I don't rinse my mushrooms in water.  I think the mushrooms soak up the water and therefore limits it's ability to soak up the flavors stuffed inside it. Instead, use a damp paper towel to wipe down the mushroom caps removing any dirt.

Cut the stem off with a knife and use a spoon to remove the gills on the underside of the mushroom caps if you prefer more stuffing space.  Preheat the oven to 350 degrees.


Braise the caps in olive oil or butter, place on lined baking sheet gill side up.  and Pre-bake for 10-15 minutes. Then remove from oven and stuff with mixture below.

 

In a small bowl, combine the 2 handfuls of spinach, 1 chopped roma tomato, 1/4 cup feta cheese, 1/4 cup mozzarella, small pinch of white pepper, small pinch of crushed red pepper flakes, and 1/4 cup Italian dressing (or olive oil and vinegar dressing).  Toss together.


Place the mushrooms in a small baking dish.  Evenly divide the mixture and stuff the mushrooms.  Don't worry about stuffing them too full.  The spinach will wilt down when it's heated and if you have a little extra feta and mozzarella? Sprinkle on top so it will bubble and brown in the oven. Pretty!


Pour 1/4 - 1/2 cup of chicken/veggie broth in the bottom of baking dish, just enough that the mushrooms are sitting in a bit of liquid (depends on the size of your baking dish, how much you will need). Bake for 30-45 at 350 until the mushrooms are soft and the cheese is melted and bubbly. Enjoy while still warm!