As an appetizer I whipped up some tiny stuffed mushrooms. After cleaning the mushrooms, I removed and chopped the stems and then sautéd them in a pat of butter. I also added a few handfuls of chopped spinach, a clove of minced garlic, a small onion and a dash of worcestershire sauce (this is optional, many of the available worcestershire sauces contain anchovies and hence aren’t vegetarian, so read those labels!)
After removing the pan from the heat, I mixed in some crumbled feta, which melted slightly against the warm veggie sauté. The feta acted as a binder, holding the mixture in the mushrooms as I stuffed them. These babies are ready for the oven!
375 for about 20 minutes and they were ready to enjoy! They are not much to look at, but they are tasty!
My fellow Springdellians, what do you do with your mushrooms and spinach? We’d love to hear from you!