Spinach and Cheese Mushrooms (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 large portobello mushrooms, approximately 9 cm in diameter
02 - 1 large garlic clove, finely chopped
03 - 2 tablespoons extra virgin olive oil
04 - 200 g frozen spinach, defrosted and drained
05 - 40 g crumbled feta cheese
06 - 6 cherry tomatoes, sliced thinly
07 - 100 g sliced bocconcini cheese (cherry or baby size preferred)
08 - Sea salt, to taste
09 - Black pepper, freshly ground, to taste

→ Garnish (Optional)

10 - 1 long red cayenne chili pepper, finely sliced
11 - 6 fresh basil leaves, finely sliced

# Instructions:

01 - Preheat the grill or broiler in your oven for cooking the mushrooms.
02 - Line a rimmed baking tray with aluminum foil.
03 - Wipe the mushroom caps with a damp kitchen towel and remove any grit using a pastry brush. Remove stems, chop them finely, and set aside.
04 - Mix the finely chopped garlic with the olive oil in a small bowl.
05 - Using a pastry brush, coat the tops of the mushroom caps with the garlic oil mixture and place them on the lined baking tray.
06 - Place the baking tray with mushroom caps under the grill or broiler for 5 minutes. Remove from oven.
07 - Brush the interior of the mushroom caps with garlic oil and return to grill for an additional 2 minutes. Drain any excess juices from the caps to prevent sogginess. Set aside.
08 - Squeeze out excess moisture from the defrosted spinach. Heat a medium-sized non-stick frying pan over medium heat. Add remaining garlic oil and the finely chopped mushroom stems. Cook for 2 minutes, stirring occasionally. Add the drained spinach and cook for 1–2 minutes until excess moisture evaporates. Transfer to a bowl to cool.
09 - When cooled, mix the spinach mixture with crumbled feta cheese.
10 - Season the interior of the mushroom caps with sea salt and freshly ground black pepper.
11 - Fill the mushroom caps with the spinach mixture, gently pressing the mixture to make it firm.
12 - Place sliced cherry tomatoes and bocconcini cheese on top of the spinach mixture.
13 - Preheat the oven to 200°C (400°F). Place the stuffed mushroom caps in the oven and bake for 15 minutes, or until heated through and slightly golden.

# Notes:

01 - Ensure all excess moisture is removed from the spinach to prevent soggy mushrooms.
02 - If using fresh spinach, cook 250 g of fresh baby spinach until wilted before following the recipe.

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