Spinach and Feta Stuffed Mushrooms

Button mushrooms filled with a creamy garlic, spinach and feta mixture, baked until golden and bubbling.

• 12 large button mushrooms
• 2 cups spinach, chopped
• 100 g feta, crumbled
• 2 tbsp cream cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 pinch salt and pepper

Method

1. Preheat oven to 200C (400F).
2. Remove mushroom stems, chop them finely and set caps on a baking tray.
3. Saute garlic and chopped stems in olive oil, then wilt in the spinach.
4. Off the heat, stir in feta and cream cheese; season to taste.
5. Spoon the filling into the mushroom caps and bake 18-20 minutes until golden.