(30 minutes)
Ingredients
Yellow onions (2)
Whole mushrooms (1 pkg)
Chopped meat* (1/4 lb)
Spinach (8oz bag)
olive oil
breadcrumbs (~2 cups)
garlic powder
grated cheese (2-4 tbsp.)
Preheat oven to 350 degrees.
Pop the stems out of the whole mushrooms out of the caps by softly pushing on one side of the stem until it pops. De-stem all mushrooms and put the caps to the side.
Finely chop onions. Finely chop half the mushroom stems for number of caps you are making, discard the rest.
In a pan, on medium high heat, add a splash of oil to the pan and then sauté the chopped onions and mushroom stems. Season with salt, pepper, and garlic powder.
At this point, if you are going to make both vegetarian version and meat version, put half of the sautéed onions and mushroom caps into a separate pan and put to the side.
Add the chopped meat to one pan of onions and mushroom stems. Season with salt and pepper. Mix and cook until slightly pink and brown. Sprinkle a thin layer of breadcrumbs over the meat mixture and mix all together, cooking while you mix. Add more if you think it needs to be thicker, ad a bit of oil if you think its too dry, it should be a mushy texture. Then add 1-2 tbsp. of grated cheese . Mix together and cook through. Remove from the pan to let the mixture cool.
Add the spinach to the other pan of onions and mushroom stems. Season with salt and pepper. Mix and cook until spinach is completely wilted. Remove mixture from the pan onto a cutting board. Chop the cooked spinach mixture into very fine pieces then put it back into the pan again on medium heat. Sprinkle a thin layer of breadcrumbs over the spinach mixture and mix all together, cooking while you mix. Add a bit of oil if it is too dry, the texture should be a bit mushy. Add more breadcrumbs if you think it needs to be thicker. Then add 1-2 tbsp. of grated cheese . Mix together and cook through. Remove from pan and let cool.
Once meat mixture and spinach mixture are cool enough to handle, use a spoon to ladle in the mixtures to fill the caps of the mushrooms and then place filled caps onto a baking pan. You want to press the mixture into the caps so they are tightly compact and have it overflow a bit out the top but still condensed.
Add a *touch* of olive oil to the top of each mushroom, then put baking pan in the oven for 10 minutes.
Remove from oven, and put on serving platter. Enjoy!