Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the portobellos with a dampened paper towel. Remove the stems and mince them. | 2. Lightly coat medium saute pan with a film of olive oil. Add leeks and the minced mushroom stems and saute over medium heat until wilted, about 10 minutes. Add spinach, garlic and dill and season with a VERY light amount of salt (remember, the feta will add more salt later) and pepper. Cook a further 5 minutes. Remove from heat and cool. While cooling make bechamel sauce. | 3. Preheat oven to 410F (210C). Oil a pan large enough to hold the mushrooms. | 4. Bechamel Sauce: Melt butter in small saucepan over medium-low heat. When melted, add flour and cook, whisking constantly, for 2-3 minutes. If flour looks like it's starting to brown, remove from heat and continue whisking for time stated. Add milk, a dash of salt to taste and nutmeg. Bring to a boil, whisking constantly, and boil for 2 minutes, until thick. | 5. Add 4 tblsps of the bechamel sauce to the spinach mixture, along with the beaten egg and the crumbled feta and mix well. | 6. Brush the mushrooms with oil and fill the cavities with equal amounts of the spinach filling, flattening the tops of the mounds slightly. Give the bechamel sauce a whisk if it has started to develop a 'crust' and dollop equal amounts of the bechamel over each mushroom (do not worry if the bechamel doesn't dribble down sides at this point - it will during baking). | 7. Place mushrooms in bottom third of preheated oven and bake for 30 minutes. The bechamel should start to get brown patches on it - if it's browning too quickly, loosely cover with aluminum foil and continue baking. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom	10 -12			-	-	-	-
leek	1 1/2	cups	sliced	81.435	18.8903	2.0025	0.4005
spinach	1	lb	thawed squeezed frozen	99.7904	17.6901	9.979	1.3608
garlic clove	1		minced	-	-	-	-
dill	1 1/2	1/2	minced	-	-	-	-
salt pepper				-	-	-	-
egg	1			71.5	0.36	6.28	4.755
feta cheese	4	ounces	crumbled	299.376	4.6381	16.1141	24.1315
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
salt				-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.