Winterfell Acres

Brooklyn, WI

A woman and mother-led CSA farm dedicated to growing nutrient dense and organic vegetables, fruit, flowers and herbs.

Spinach Stuffed Mushrooms

Adapted from "The Vegetarian Cookbook"

12 large mushrooms

3 T dry white wine

3 T water

1 shallot or small onion, chopped

1 t dried thyme

2 t lemon juice

1 T butter

2 t olive oil

1 garlic clove, minced

4 cups fresh spinach, stalks removed and chopped

4 oz feta

salt and pepper

 

Preheat the oven the 350 degrees. Remove and finely chop the mushroom stalks.

Pour the wine and water into a wide pan and add half the shallot and the thyme. Bring to a boil over medium heat then reduce the heat and let simmer for 2 minutes. Add the mushroom caps, smooth side down and sprinkle the lemon juice over. Cover and let simmer for 6 minutes then remove the mushrooms and place on a plate to drain. Return the liquid to a boil, add the mushroom stalks and butter and season with salt and a little pepper. Cook for 6 minutes or until the liquid is absorbed. Transfer stalks to a bowl.

Heat the olive oil in the same pan over medium heat. Add the remaining shallot, garlic and spinach and season with salt and pepper. Cook for 3 minutes, stirring until all the liquid has evaporated. Stir the spinach mixture into the mushroom stalks and gently stir in the feta cheese.

Divid the spinach/mushroom mixture evenly between the mushroom caps in an ovenproof dish and bake for 15-20 minutes until golden. Serve and enjoy!