In The K tchen Spinach Feta-Stuffed Mushrooms

Dairy / Yields 8 servings

By Naomi Nachman

These are my favorite ingredients all rolled up into one fantastic dairy recipe for the summertime. Summer also means tomato season, with their flavor peaking during July and August. My family loves feta cheese in salads, with pasta, or with this winning combo of spinach and mushrooms. Serve this dish with a nice chilled late Harvest Riesling. The saltiness of the feta and the sweetness of the wine are a perfect marriage of flavors.

Ingredients

◦ 8 portobello mushrooms, cleaned and gills removed

◦ 1 cup cherry tomatoes on the vine

◦ 3 tablespoons olive oil, divided

◦ 1 medium onion, diced

◦ 2 cloves garlic, minced

◦ 2 tablespoons butter

◦ 1 (24-oz) bag frozen chopped spinach, defrosted

◦ ½ teaspoon kosher salt

◦ ½ cup heavy cream

◦ 1 container (8 oz.) feta cheese, drained and crumbled

◦ 1 teaspoon kosher salt

◦ ¼ cup panko

◦ 1 tablespoon chopped parsley

◦ 2 tablespoons Parmesan cheese

Preparation

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and coat with nonstick cooking spray.

2. Place portobello mushroom caps and tomatoes on baking sheet; drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 15 minutes. Set aside. Do not turn off oven.

3. In a small bowl, mix panko, parsley and parmesan cheese. Set aside.

4. Meanwhile, prepare the stuffing: Heat remaining olive oil over medium heat in a large frying pan. Add onion; sauté for 5-8 minutes, until lightly browned.

5. Add garlic and butter and sauté for an additional 2-3 minutes.

6. Add spinach and cook until the liquid cooks off, about 5-8 minutes.

7. Add heavy cream and season with salt and pepper. Add feta and tomatoes.

8. Divide stuffing among the portobello mushrooms and top with the seasoned parmesan panko, return to oven. Roast for 15 minutes.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.