12 large open cap mushrooms
350 g (12 oz) 3/4 lb leaf spinach
15 ml (1 tbsp) olive oil
1 small red onion, chopped
1 clove garlic, chopped
225 g (8 oz) 2 cups Feta cheese
2.5 ml (1/2 tsp) chopped fresh sage
1 yellow (bell) pepper
1 red (bell) pepper
1 green (bell) pepper
5 ml (1 tsp) unsalted (sweet) butter
350 g (12 oz) 3/4 lb leaf spinach
15 ml (1 tbsp) olive oil
1 small red onion, chopped
1 clove garlic, chopped
225 g (8 oz) 2 cups Feta cheese
2.5 ml (1/2 tsp) chopped fresh sage
1 yellow (bell) pepper
1 red (bell) pepper
1 green (bell) pepper
5 ml (1 tsp) unsalted (sweet) butter
method
1. Remove the stalks from the mushrooms, chop finely and leave to one side. Wipe the mushroom caps clean with kitchen paper.
2. Rinse the spinach and put into a large saucepan. Cover with boiling water and allow to stand for 2 minutes. Drain the leaves, squeezing out as much moisture as you can. Finely chop the leaves and set aside.
3. Heat the oil in a pan and fry the onion and garlic for 3 - 4 minutes until brown.
4. Add the mushroom stalks and spinach. Stir in the Feta cheese and sage and blend well. Cook for 1 minute.
5. Divide the mixture between the mushrooms cavities.
6. Cut the peppers into chunks. Grease an ovenproof dish and put in the chunks of peppers. Arrange the mushrooms over the top and cover with kitchen foil.
7. Bake at 200°C (400°F) Gas mark 6 for 20 minutes until the vegetables are tender.
8. Serve with rice or polenta and garnish with parsley if desired.
2. Rinse the spinach and put into a large saucepan. Cover with boiling water and allow to stand for 2 minutes. Drain the leaves, squeezing out as much moisture as you can. Finely chop the leaves and set aside.
3. Heat the oil in a pan and fry the onion and garlic for 3 - 4 minutes until brown.
4. Add the mushroom stalks and spinach. Stir in the Feta cheese and sage and blend well. Cook for 1 minute.
5. Divide the mixture between the mushrooms cavities.
6. Cut the peppers into chunks. Grease an ovenproof dish and put in the chunks of peppers. Arrange the mushrooms over the top and cover with kitchen foil.
7. Bake at 200°C (400°F) Gas mark 6 for 20 minutes until the vegetables are tender.
8. Serve with rice or polenta and garnish with parsley if desired.
serving amount
serves 4
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