Why is it that holiday “dinner” occurs in the early to late afternoon? My mother always has Thanksgiving and Christmas dinner ready between 2 and 4 p.m. Baffles me, but I’ve never asked.
Because “dinner” happens so early, lunch consists of various appetizers: cheese and crackers, cold shrimp, etc. Last year, I made these spinach-stuffed mushrooms as an appetizer before “Friendsgiving,” a post-Thanksgiving dinner for friends. The stuffing was a bit loose, as I forgot to add the feta cheese, but tasty overall. Bonus for these difficult economic times? They are inexpensive to make.
Recipe from Whole Foods
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound whole baby bella or white mushrooms
- 1 small yellow onion, chopped
- Salt and pepper
- 1 pound frozen spinach, thawed and drained of excess water
- 6 ounces Feta cheese*, crumbled
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Remove stems from mushrooms, and chop finely. Heat 1 tbsp of olive oil in a large skillet, and add mushrooms stems, onion, salt and pepper, and cook, stirring occasionally, about 8 to 10 minutes, until onions are soft.
- Transfer stems and onions to a large mixing bowl. Add spinach, and toss to combine, then set aside to cool.
- Arrange mushroom caps on baking sheet. Add feta cheese to cooled spinach mixture. Season to taste with salt and pepper, and toss to combine.
- Divide spinach mixture and stuff into mushroom caps, mounding in the center. Drizzle stuffed caps with the remaining tbsp of olive oil. Bake about 20 minutes. Serve warm.