Stuffed Mushrooms

1 lb. large mushrooms – stemmed,

Cook together 5 minutes:

½ tsp pepper

2 Tbsp. olive oil

1 small red onion finally chopped

Add in cook some more (probably to dry out):

10 oz. frozen chopped spinach squeezed dry

Add remaining, toss, stuff mushrooms, and bake 8-10 minutes at 400

4 oz. crumbled feta cheese

¼ c. sundried tomatoes in oil, drained and chopped

1 tsp. dried mint

1 tsp. grated lemon peel

Mushrooms Stuffed With Breadcrumbs & Cheese

1 lb mushrooms

3/4 to 1 cup breadcrumbs

1 egg, beaten

1/4 to 1/2 cup parmesan cheese

butter

one clove garlic, minced

parsley (optional)

Remove the mushroom stems & mince them (if you have a food processor or mini one, that is the easiest way to do it). Sauté the mushroom stems w/ butter & garlic. Add the breadcrumbs, egg, parmesan cheese & optional parsley. If needed, add a little water for consistency (like stuffing). Do not add any salt (there is enough in the breadcrumbs, unless you made your own). Stuff into mushroom caps.

Bake uncovered in a casserole dish at 350 degrees for 20 – 30 min.