Veggie Stuffed Mushrooms

Veggie Stuffed Mushrooms

Foodie for the Soul

So I needed a hearty veggie entree that wasn't going to make my latina steak loving self miss MEAT! So this is how I did it! I served these with some NearEast red pepper quinoa and a spring greens salad with avocado, tomatoe and corn with some S&P, olive oil, and lemon juice!

Ingredients:
6 large mushroom caps - tear the stems off and set aside1 package of chopped frozen spinach warmed following the instructions on the package3 tablespoons of worchestire sauce1/4 cup of sundried tomatoes4 tablespoons of olive oil1 tablespoon of minced garlic1/4 cup of onion which is really four slices of onion1/4 cup of Parmesan cheese6 tablespoons of feta, one for each mushroom cap.

Directions: preheat oven to 380 degrees. Line a pan with foil. Spread a splash of olive oil on the pan and line the mushroom caps with stem side facing up at you. In a food processor put the sundried tomatoes, stems of the mushroom, 2 tablespoons of worchestire sauce, olive oil, onions, and garlic.

In a bowl combine the spinach, Parmesan cheese, and the processed mixture. Drizzle a little worchestire sauce over the mushroom caps and add salt and pepper. Now spoon the spinach mixture evenly on the mushroom caps.

Put into oven for 20 minutes sprinkle feta on top and cook an additional 5-10 minutes. Enjoy!