Rachael Ray

I’m Italian and we LOVE our stuffed mushrooms, but for some reason we only seem to make them around the holidays. In my opinion, it’s a crime to only make them once or twice a year when they’re so delicious and not at all difficult to make. Well, last week I decided to change all that when some yummy portobellos caught my eye at the market. I knew they would be the perfect excuse to try and make a dinner sized portion of my beloved stuffed mushroom. I tweaked my basic recipe and gave them a Greek flare by using spinach and feta as a flavoring for ground chicken. Yum, right?

These mushrooms are SUPER in size and flavor. The recipe is easy enough to make on a weeknight but elegant enough (just look at that pic!!) to serve to company atop of some gorgeous greens ( i used butter lettuce). And don’t even get me started on how apropos this recipe would be for a Valentine’s dinner next week but me thinks your sweetheart will approve.

Play around with the recipe and substitute any ground meet or cheese that tickles your fancy. In fact, I’m thinking ground beef, cheddar and some chopped crispy bacon would be an amazing “cheeseburger” combo!!! Have fun! Play with the ingredients and let me know what combo you come up with.

Greek-Style GIANT Stuffed Mushrooms

Serves 6

Ingredients:

• 6 portobello mushrooms, stems removed and wiped clean
• 3 tablespoons olive oil, plus more for drizzling
• 1 large clove garlic, minced
• 1 small onion, finely diced
• 1 lb ground chicken
• 1 (10 ounce package) of frozen chopped spinach, thawed and drained
• 1 teaspoon dried oregano
• 1/2 cup seasoned bread crumbs
• 1/2 cup feta cheese

Instructions:

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1. Brush mushrooms with olive oil on both sides and grill about 3 minutes each side. Dab with a paper towel to remove any excess moisture and set aside.

2. In a large skillet, heat 3 tablespoons olive oil and cook onions and garlic until softened, about 6 minutes. Add in ground chicken and cook for 6 minutes. Place chicken into a large bowl and allow to cool slightly before adding in spinach, breadcrumbs, oregano and feta cheese. Work mixture with your hands until it binds together slightly. If mixture is still a little dry, drizzle in a little more olive oil.

3. Preheat oven to 350 degrees. Place mushrooms onto a foil lined baking sheet, cut side up. Divide chicken mixture evenly amongst each mushroom and drizzle with a little extra olive oil. Bake in the oven for about 8-10 minutes. Serve alongside a green salad.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables