These stuffed mushroom appetizers are the Summer starter dish.

Ingredients

1 250gm package frozen spinach, defrosted and drained

8-9 large mushrooms

125 gm feta cheese, crumbled

2 small cloves of garlic, finely chopped

2 tablespoons FILIPPO BERIO olive oil plus more for drizzling

Salt and pepper, to taste

Cooking Instructions

Preheat oven to 180 C. Spray a large baking sheet with cooking spray and set aside.

In a small frying pan, heat 2 tablespoons olive oil over medium heat. Add garlic and cook for 15 seconds, stirring constantly. Add the spinach, salt and pepper and cook until the spinach is heated through and the garlic is evenly distributed. Remove from heat. Allow spinach to cool slightly.

In a medium bowl, combine the spinach with the feta and stuff each mushroom with about 1 tablespoon of the mixture.

Remove the stems from the mushrooms (if present) and set aside for another use. Place the mushroom caps on the prepared baking sheet and bake for approximately 20-25 minutes or until mushrooms are soft and darker in colour.

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Enjoy!