Spanakopita-stuffed Mushrooms

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

Ingredients

• Servings: 5
• 10 -12 medium portabella mushrooms
• 1 1/2 cups finely sliced leeks
• 1 lb frozen spinach, thawed and squeezed dry
• 1 large garlic clove, minced
• 1 1/2 tablespoons minced fresh dill
• salt and pepper
• 1 egg, beaten to blend
• 4 ounces feta cheese, crumbled
• 1 1/2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• salt
• 1/4 teaspoon grated nutmeg

Recipe

• 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!