Stuffed mushrooms

6 servings Prep: 10 mins, Cooking: 20 mins
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With spinach, feta and a lovely dollop of pesto.

By Food24 November 21 2011
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Ingredients (7)

1 spinach
2 leeks — or large onion
1 Tbs butter
seasoning
6 mushrooms — large
pesto — Pesto Princess, Greek flavour
feta cheese
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Method:

Chop off the stems of the spinach and wash well.

Slice the leeks and roughly chop the spinach.

In a large pan melt the butter and add a splash of oil to stop the butter burning.

Add the leeks, fry for a couple of minutes and add the wet spinach and cook with the lid on.

Stir occasionally and add seasoning, cook until the spinach has wilted down.

Spread about a teaspoon of the pesto onto the mushrooms and crumble some feta on top of that.

Top with the cooked spinach.

Season with a little black pepper and cover with cheese.

Bake at 180°C in the oven for 15 to 20 minutes.

Reprinted with permission of Sous Chef.
To visit Sous Chef’s blog, click here.



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