2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides
Serves 6 / These can be cut up for easier eating as an appetizer; or use baby bella mushrooms for the perfect finger food. Or serve a whole large mushroom as a lovely light dinner.
3 tablespoons extra-virgin olive oil, divided
2 teaspoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
3 large portobella mushroom caps
1/2 cup chopped red onion
3 cups roughly chopped baby spinach
2 teaspoons minced garlic
1/3 cup panko
1/2 cup crumbled Organic Valley Feta cheese
3 tablespoons Blue Diamond Blanched Slivered Almonds, toasted
1. Preheat oven to 350˚. In a small bowl whisk together 11/2 tablespoons oil with vinegar, salt and pepper.
2. Trim mushroom stems and scrape out gills, discarding both. Wipe mushrooms clean with a damp towel, pat dry, then brush inside and out with vinegar mixture.
3. Heat remaining oil in a large skillet over medium heat. Saute onion for 5 minutes, then add spinach and garlic, sauteing until spinach wilts, about 2 minutes. Remove from heat and stir in panko and feta cheese. Stuff mushroom caps with onion mixture, then place in a shallow baking dish. Sprinkle with almonds. Bake for 20 minutes.