I hate football. Let me not mince any words about that. Not a fan of the game in any form, so I don’t really “do” the Super Bowl. However, I still manage to get sucked into the national hype enough to make some kind of party-type foods to eat while the rest of the country is eating nachos and wings. I also love to have appetizers for a meal, so any excuse will do. This is a recipe that makes a great appetizer, or, if you are like me, a great main course.
If you want a change from a more traditional cheese-stuffed mushroom (which I love), this is a good one to try. It has a brighter flavor profile, with sun dried tomatoes, spinach, and olives, plus Greek flavors via the lemon, garlic, and pepper. They are great hot or at room temperature, so they make an excellent party food. This amount of filling worked for a pound of standard-sized creminis, with just a little left over to tuck around the edges.
- 16 ounces cremini or button mushrooms, cleaned and de-stemmed
- 10 ounces frozen, chopped spinach, thawed and squeezed dry of excess liquid
- 2 ounces feta cheese, crumbled
- ¼ cup chopped olives (any kind you like)
- ¼ cup sun dried tomatoes packed in olive oil, chopped if large
- 1 teaspoon crushed garlic
- ½ teaspoon Aleppo pepper (or crushed red pepper, to taste)
- ½ teaspoon freshly grated lemon zest
- salt, to taste
- Preheat the oven to 350 degrees. Oil a baking dish that will hold all of the mushroom caps in a single layer.
- In a mixing bowl, stir together the spinach, feta, olives, sun dried tomatoes , garlic, Aleppo pepper, lemon zest, and salt. Mound some of the filling into each mushroom cap, pressing it in to fill the hollow. Repeat until all mushrooms are filled and arranged in the dish. Bake for 20-30 minutes, or until mushrooms are cooked through.
These are also good without the feta, so leave that out if you are vegan or prefer to avoid dairy. You could also use this amount of filling to stuff four portabellos for a more traditional main dish.
No football required.
Thanks for reading,