A delightful twist on stuffed mushrooms with Mediterranean flavors, perfect for a light meal or appetizer.
Preheat your oven to 220°C (430°F).
Preheating ensures even cooking and a perfect texture for the mushrooms.
Clean the mushrooms and remove the stems. Place them gill side up in a greased baking dish.
Removing the stems creates more space for the filling and ensures even cooking.
Bake the mushrooms in the oven for 8 minutes to soften them slightly.
Pre-baking the mushrooms prevents them from becoming soggy when filled.
Heat olive oil in a frying pan over medium heat. Sauté the chopped onion until translucent.
Cooking the onion slowly releases its natural sweetness.
Add the spinach, cherry tomatoes, pine nuts, and oregano to the pan. Cook until the spinach wilts.
Stir frequently to ensure even cooking and prevent burning.
Remove the pan from heat and mix in half of the crumbled feta cheese.
Adding the cheese off the heat prevents it from melting completely, maintaining its texture.
Spoon the filling evenly into the pre-baked mushrooms.
Press the filling gently to ensure it stays in place during baking.
Sprinkle the remaining feta cheese over the filled mushrooms.
The cheese topping adds a golden, bubbly finish to the dish.
Bake the filled mushrooms in the oven for another 10 minutes or until the cheese is slightly browned.
Keep an eye on the cheese to prevent over-browning.
Serve the stuffed mushrooms warm, garnished with fresh herbs if desired.
Serving immediately ensures the best flavor and texture.
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