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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove and chop stems of mushrooms, reserving the caps. | 2. In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute. | 3. Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes. | 4. Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine. | 5. Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole. | 6. (At this point, you might refrigerate it for later.). | 7. Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	6			-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
spinach	1/2	cup	chopped thawed drained-squeezed frozen	16.5	2.925	1.65	0.225
feta cheese	3	ounces	crumbled	224.532	3.4785	12.0856	18.0986
white bread	1	slice		-	-	-	-
egg substitute	1	tablespoon		-	-	-	-
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107

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