Spyros stuffed mushrooms with Feta
I am getting happier when I receive recipes from friends who tell me things they tried and foods they cooked for themselves.
The main reason is because I always get inspirations from there foods to try new things and maybe change some small details depending on how I prefer it. In addition to that I have more goodies to share with you on this blog.
Well, this is the recipe from Spiros as he has sent it to me recently. As he was the first from my friends in UK to get a Phd, his recipes are highly important 🙂
STUFFED MUSHROOMS with Feta
- 5-6 Big Portobello mushrooms
- 1 onion
- 1 lemon
- Around 500 gr of Spinach thinly cut
- A small block of Feta cheese
- 2 small tomatoes cut in small pieces
Place the mushrooms in to a pan sprinkle them and grill them on the high mark for around 30 minutes.
Try to cut the edges from the mushrooms and mix them with the finely cut onion. Put in a pan, a bit of olive oil and add them in medium heat.
In the meantime place the mushrooms in to a pan sprinkle them and grill them on the high mark for around 30 minutes.
Stir them well until the onions become golden and the mushrooms release a bit of there juices. Add the spinach and stir around nicely, it will remove a lot of water, keep boiling it until it evaporates.
Just before the water from the spinach evaporates, add the lemon juice ,the small cubes of feta and the chopped tomatoes.. Stir a bit more until the feta melts a bit without loosing its form. Add some pepper, you shouldnt need too much salt
Place them into the mushrooms and sprinkle the with a bit more of lemon if you like and they are ready.