Greek Stuffed Mushrooms
By: JF Tutko
Published: Monday, October 18, 2010 - 3:39am

Ingredients




10 large white' stuffer' mushrooms
6 ounces fresh baby spinach
3/4 cup Feta Cheese
1/2 cup Sun-Dried Tomatoes
1 tablespoon minced garlic
2 tablespoons Olive Oil
1/2 cup white wine (flat champagne also works)

Preparation

1 Rinse mushrooms, remove stems, and allow to dry. 2 Drizzle olive oil in skillet and heat to medium warm. (Don't allow the olive oil to smoke.) 3 Add minced garlic and saute for 2 minutes (roughly). 4 Add spinach, stir, then cover tightly reducing heat to low until spinach is fully wilted. 5 While spinach is wilting in the skillet, stir Feta cheese and Sun-Dried Tomatoes in a mixing bowl. 6 Once spinach is wilted remove from heat, pour off liquid, and let cool. 7 When the spinach is cool to the touch, mix in with feta and tomatoes and add a dash or two of cracked black pepper. 8 Coat bottom of a baking dish with olive oil (additional to the 2 TBSPS listed above). 9 Place mushrooms in baking dish stem-side up. 10 Fill each mushroom cap with the spinach, feta, and tomato mixture, drizzle with olive oil, and place in oven set to broil for approximately 20 minutes. (Be sure to put the dish on the lowest rack.) 11 After the stuffed mushroom caps have broiled for about 20 minutes, change the oven setting to 300 degrees baking and add approximately 1/4 cup of wine - white or red - or water to the baking dish and bake for approximately 20 - 30 minutes until mushrooms are cooked through.