- 18 – 24 medium white button mushrooms
- 6 oz cream cheese
- 4 oz feta cheese, crumbled
- 2 tbsp grated parmesan cheese
- 4 oz frozen chopped spinach, thawed and drained well
- ½ small onion, diced
- 1 clove garlic, finely chopped
- 1 medium tomato, chopped
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp vegetable oil
- Cooking Spray
Spray a baking dish lightly with cooking spray. Remove stems from mushrooms. Place caps in a bowl and toss with 2 tbsp oil. Set aside.
Heat the remaining oil over medium heat in a small frying pan.
Add the onion, garlic and tomatoes and cook approximately 2 – 3 minutes. Add the spinach, salt and black pepper. Cook mixture for a few more minutes. Remove from heat and allow to cool.
Preheat oven to 375 degrees F.
Meanwhile add the cream cheese, feta and parmesan cheese to a bowl and combine well.
Add the cooled spinach mixture to the cheese mixture and mix together.
Stuff the mushroom caps with the mixture and place caps in the prepared baking dish.
Bake in preheated oven for 20 – 25 minutes. Remove and let sit for 5 minutes and serve.