Mediterranean Stuffed Mushrooms

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These Mediterranean Stuffed Mushrooms are a wonderful light and delicious (vegetarian) appetizer, perfect for entertaining.

INGREDIENTS:
2 8 oz packages whole mushrooms, stems removed and chopped small for filling
1 TB olive oil
1 red bell pepper, chopped small
1 onion, chopped small
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 tsp Greek seasoning
1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian's or Progresso brands)
1/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese

DIRECTIONS:
Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.
Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.
Note:  depending on size of mushroom caps, you may have leftover stuffing.  Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.

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