Individual Stuffed Portobello Mushroom "quiches"

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (10 ounce) box frozen spinach, defrosted and squeezed dry
• 3 large eggs
• 1/3 cup fresh lemon juice
• 2 tablespoons fresh thyme leaves
• 1/4 teaspoon freshly ground nutmeg
• 1 cup mashed sheep's milk feta cheese
• 1 tablespoon olive oil
• 4 large portabella mushrooms, stemmed and wiped with a damp paper towel
• salt (very little, if any, as feta is salty)
• generous grinding black pepper

Recipe

• 1 chop the spinach coarsely and place in a bowl. whisk in the eggs one at a time. stir in the lemon juice, thyme, nutmeg, and the cheese. add salt and pepper to taste. set aside.
• 2 heat the olive oil in an appropriately sized ovenproof sauté pan over medium heat.
• 3 add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. remove from heat and fill each mushroom cap with half of the spinach and cheese mixture.
• 4 cover the pan(s) and bake for 20 to 30 minutes. uncover the pan(s) and continue cooking until the filling is hot, and the cheese is bubbly. serve hot.