Ingredients
-
1
-
3
-
1/3
-
2
-
1/4
-
1
-
1
-
4
-
-
-
-
-
-
-
Directions
Individual Stuffed Portobello Mushroom Quiches , Adapted from a Mary Ann Esposito recipe The original called for Italian (not Danish) fontina cheese, but I had some wonderful sheep’s milk feta to use up, so that’s what is used here Sheep’s milk feta from Bulgaria is soft, rich, and creamy I have two small individual baking dishes which each hold a Portobello very nicely, so use whatever works for you I cover my little baking dishes with foil Serve quarters as appetizers, whole mushrooms as a vegetarian main dish , Adapted from a Mary Ann Esposito recipe The original called for Italian (not Danish) fontina cheese, but I had some wonderful sheep’s milk feta to use up, so that’s what is used here Sheep’s milk feta from Bulgaria is soft, rich, and creamy I have two small individual baking dishes which each hold a Portobello very nicely, so use whatever works for you I cover my little baking dishes with foil Serve quarters as appetizers, whole mushrooms as a vegetarian main dish
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Steps
|
1
Done
|
Chop the Spinach Coarsely and Place in a Bowl. Whisk in the Eggs One at a Time. Stir in the Lemon Juice, Thyme, Nutmeg, and the Cheese. Add Salt and Pepper to Taste. Set Aside. |
|
2
Done
|
Heat the Olive Oil in an Appropriately Sized Ovenproof Saut Pan Over Medium Heat. |
|
3
Done
|
Add the Mushrooms, Cap Side Down and Cook Them For 2 or 3 Minutes, Covered. Remove from Heat and Fill Each Mushroom Cap With Half of the Spinach and Cheese Mixture. |
|
4
Done
|
Cover the Pan(s) and Bake For 20 to 30 Minutes. Uncover the Pan(s) and Continue Cooking Until the Filling Is Hot, and the Cheese Is Bubbly. Serve Hot. |
