A whole week of this wonderful fungi! Yes, yes, I know many of you – some family, some friends are greatly detesting this week…. well, I can’t please all of you all the time. You’ll have to just hold for next week, or take the mushrooms out of these dishes if you make them. It will be ok, I promise, I won’t tell. Now, for all those normal people that love mushrooms – like me – this will be a delicious week!
A week or so ago, I was at Costco doing our monthly shopping trip and they had these HUGE containers of mushrooms for $1.59. Yes, I thought I was reading the price wrong too, so I double checked. And triple checked. Yep, it still was $1.59. I bought two containers. Unfortunately I can’t make mushroom jam to preserve them so my uses were limited, otherwise I would have bought twenty.
So, we are steering this massive cart down the aisles when it dawns on me that I have absolutely no clue what to do with approximately 50 ounces of mushrooms! Then yes, my next thought was obvious. Mushroom Week. I knew for certain that I wanted to do a stuffed mushroom because one of my containers had very large mushrooms in it. It was an obvious choice, plus Bradley and all my mushroom loving friends make stuffed mushrooms disappear very quickly so it made sense.
– Side note: Bradley will laugh at the fact that I put him in my “mushroom loving friends” category because he was a self proclaimed mushroom hater when we started dating. As you will see from my posts this week, this is certainly no longer the case.
So stuffed mushrooms… I do a pretty mean crab stuffed mushroom, but I like pushing myself to come up with out of the box ideas that maybe no one else has tried. So I did.
This is a ‘Double Stuffed Mushroom’ which just means I stuffed a mushroom cap with filling like normal, but then I stuffed the mushroom and filling inside filo dough that I had put in a muffin tin. So, filling inside mushroom, mushroom inside dough – double stuffed! The filling itself was mirrored after spanakopita filling which is a mix of spinach, feta cheese, parmesean cheese and spices. Warm cheesy goodness….. But it’s green so it’s healthy.
Spanakopita is normally made with filo dough, it’s the really thin dough that you can get in the freezer section next to the puff pastry. When you use several layers, each layer gets crispy creating a flaky, crunchy shell around the filling. It tastes amazing so I figured why change a good thing? I just added a mushroom so I made it even better!
These turned out to be the right size for a side dish or they could be really large appetizers. I even let my super picky daughter take the mushroom out. I just ate it for her!
- 24 large white mushrooms, stems removed
- ¾ cup feta cheese
- ¼ cup parmesean cheese plus ore for sprinkling
- ¼ teaspoon ground nutmeg
- 20 ounces (2 packages) frozen spinach, defrosted and squeezed as dry as possible
- ¼ cup onion, chopped
- salt and pepper
- 16 ounces filo dough, defrosted
- 2-4 tablespoons butter, melted
- Preheat the oven to 350 degrees.
- Mix the feta, parmesean, nutmeg, spinach, onion, salt and pepper together. Set aside.
- Unroll the filo dough, seperating 6 sheets and laying the rest aside. Brush each sheet with melted butter.
- Lay the next sheet on top of the previous one so you end up with a stack of dough sheets with butter between each one. Cut the filo sheet into 12 even squares.
- Press one square of filo into a regular sized muffin tin shell. Stuff a mushroom cap on top of the dough upside down. Fill the mushroom cap with a generous spoonful of spinach mixture, sprinkle with parmesean cheese.
- Repeat for all 24 mushrooms, doing separate batches if necessary. Bake for 20 minutes until bubbly and the dough is light brown.