Winterfell Acres

Brooklyn, WI

A woman-led CSA farm dedicated to bringing you fresh, local and organically grown vegetables, fruit, flowers and herbs in three share sizes to fit your eating and cooking goals.

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!