Spanakopita Stuffed Mushrooms Recipes
SPANAKOPITA-STUFFED MUSHROOMS
Creating a menu for a Greek cooking program resulted in this really tasty dish. These had the savouriness of a Greek spinach pie with the added earthiness of the minced mushroom stems - a winning combination. Could be used as an appetizer or side (to a nice piece of meat - I had fillet on the menu), or even a hearty, vegetarian main, if using the larger portobellos.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Clean the portobellos with a dampened paper towel. Remove the stems and mince them.
- Lightly coat medium saute pan with a film of olive oil. Add leeks and the minced mushroom stems and saute over medium heat until wilted, about 10 minutes. Add spinach, garlic and dill and season with a VERY light amount of salt (remember, the feta will add more salt later) and pepper. Cook a further 5 minutes. Remove from heat and cool. While cooling make bechamel sauce.
- Preheat oven to 410F (210C). Oil a pan large enough to hold the mushrooms.
- Bechamel Sauce: Melt butter in small saucepan over medium-low heat. When melted, add flour and cook, whisking constantly, for 2-3 minutes. If flour looks like it's starting to brown, remove from heat and continue whisking for time stated. Add milk, a dash of salt to taste and nutmeg. Bring to a boil, whisking constantly, and boil for 2 minutes, until thick.
- Add 4 tblsps of the bechamel sauce to the spinach mixture, along with the beaten egg and the crumbled feta and mix well.
- Brush the mushrooms with oil and fill the cavities with equal amounts of the spinach filling, flattening the tops of the mounds slightly. Give the bechamel sauce a whisk if it has started to develop a 'crust' and dollop equal amounts of the bechamel over each mushroom (do not worry if the bechamel doesn't dribble down sides at this point - it will during baking).
- Place mushrooms in bottom third of preheated oven and bake for 30 minutes. The bechamel should start to get brown patches on it - if it's browning too quickly, loosely cover with aluminum foil and continue baking.
- Enjoy!
Nutrition Facts : Calories 256.8, Fat 13.4, SaturatedFat 8.1, Cholesterol 83.1, Sodium 425.6, Carbohydrate 23.4, Fiber 5.9, Sugar 6, Protein 15.7
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