24 medium fresh mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 T. freshly grated Parmesan cheese
1/3 C. crumbled feta cheese
3 T. pine nuts
1 1/2 T. cold unsalted butter, cut into bits
Preheat oven to 375Â°. Butter a shallow baking dish large enough
to hold the mushrooms.
Wipe the mushrooms clean with damp paper towels. Remove
stems and discard, or save for another use.
With your hands, squeeze the spinach to remove all the moisture.
When dry place in a bowl, then stir in the feta and parmesan
cheese. Set aside 24 of the pine nuts, then stir in the
Stuff each mushroom with some of the spinach mixture. Place
1 pine nut onto the top of each mushroom as a garnish. Place
1 bit of butter on top of each mushroom.
Bake 30 minutes, or until brown and juicy. Serve warm.
Makes 4-6 servings.