The other day I was watching Dr. Oz, as I often do, when I saw one of his guests discussing how placing mushrooms outside in the sun (stem side up) for five or ten minutes increases their vitamin-D level. Wow! I had no idea. But what a good idea. I’ll definitely be giving it a try now!
Anyway, it got me to thinking about how mushrooms sounded pretty good right about then, and why did I always wait until the holidays, or when we had company, to stuff some? And then I remembered how labor intensive one of my favorite recipes was, and I wasn’t feeling much like laboring. So I dug around in my vegetable crisper to see what I could find and I came up with this recipe that is super quick and easy.
Apparently I wasn’t the only one around here in the mood for mushrooms because they disappeared off the plate the minute this shot was taken – along with the other half a dozen that sat out of camera range!
- coconut oil, butter or oil (of your choice - for preparing the mushrooms) - 1 Tablespoon
- olive oil (or one of your choosing - for preparing the stuffing/filling) - 1 Tablespoon
- minced garlic - 1 Tablespoon
- minced onion - 1/2 cup
- ground pepper - 1/2 teaspoon
- Feta cheese (or a tangy vegan cheese of your choosing) - 1/4 - 1/3 cup
- zucchini (finely grated) - 1 heaping cup
- stuffing mushrooms (approximately 2 1/2 - 1 dozen
- sea salt (if necessary AFTER mixing in the cheese) -
- spinach (washed, dried and lightly chopped) - approximately a handful (or more to your liking)
Rinse the mushroom off and pat dry. Remove the stems and gently scrape the insides clean. In a skillet, slowly heat up the oil/butter and lightly saute the mushrooms on first one side and then the other for no more than a minute (too long and they lose their shape). The cap side will be slightly golden. (I use tongs to flip them over). Then lay them on a cookie sheet and they're ready to stuff.
In a skillet with the oil, saute the garlic and onion for a minute or two, then add the zucchini. Cook until nearly tender. Add the spinach and pepper and allow to wilt. Add the Feta cheese and stir the mixture well. Taste and salt if necessary, and you're ready to stuff the mushrooms. It's that easy!
Bake for approximately 10 minutes. Serve immediately.