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Preheat oven to 350. Take out a stick of butter and leave it out to soften up. Butter up a cookie sheet with edges (you'll be sorry if you use a totally flat one - the dog's might not be). Use a small sharp knife like the cheapo ones with the colored plastic handles you can buy in the grocery store to cut around the inside edge of the cap to loosen the fins. Pull out the stem and use the same knife to slice under the fins and lift them out of the cap. That gives you a great cavity for filling. Shortly before baking, coat the outsides of the caps with butter using your hands. It doesn't have to be heavy, just enough to keep them from drying out. They'll soak up moisture from the filling.
Pre-cut everything. Either use shallots or sweet onion (Vidalia, Walla-Walla Sweets, or just something similar marked "sweet onion"). Garlic is optional. I used four large cloves for five mushroom caps (4-5" diameter). Peppers are a good option. I usually use red for color, but the damn things were $4.50/lb so I went with the $.99/lb green ones this time. Celery and carrots are other options.
I got a bag of fresh spinach and filled a steamer with it. You only want to steam it until it softens and collapses. You don't need to steam it into goo. Transfer it to a metal bowl and use a sharp knife and a fork to slice it up into 1" cubes. Then fluff it with the fork. That's just to break it apart. Otherwise, you get huge clumps in the filling.
I prefer block feta because it is easier to judge how much I use, but all I could find on short notice was pre-crumbled. Either works, about 1-1.5 oz per cap of this size.
I cheat on the bread crumbs - the ones that come in the can. If they are "seasoned", don't add any spices. Otherwise, go with dried basil, oregano, parsley, and some paprika.
The egg is "as needed" depending on the quantity. It took 2 to get the consistency I wanted for this batch.
Saute the veggies in olive oil starting with the shallots/onions, peppers, then garlic and finally the mushroom parts. Use a slightly more oil than less as you'll get better results and when you transfer the veggies to the mixing bowl you can drain off the extra oil by using the spatula to pull them to the upper side and over the edge.
Let everything cool before mixing or the egg will set and that's never good unless you're making fried rice.
Put the veggies in a mixing bowl and add just enough bread crumbs to soak up the oil. Then add the spinach. Mix that and add more bread crumbs to soak up the spinach water. When you're happy with the consistency, add the feta and some more bread crumbs. Finally, add the egg(s) and if it seems too dry, add another. If it seems too wet, add more bread crumbs. Stir the crap out of it and then start stuffing the caps. If there is extra, discard it. It won't keep or be useful for anything later. I mound the caps and haven't had extra in probably 20 years.
Put the baking sheet in the oven and set a timer for 30 minutes. Use a little less time for smaller ones (2-3") and even less if you use button mushrooms (watch them, don't time them). Depending on the amount of stuffing and size of mushrooms, you may need another 5-10 minutes. It is okay if they look flat and brown, but if they catch fire then you've definitely had them in for too long.
The cooking time is a little more important if you use egg. I don't always and without the egg you can go for less time and a more "meaty" mushroom.
These things are FILLING! Don't serve them with rice, pasta, or anything other than a light bread in the way of starch.
Also, be creative. Use steamed asparagus instead of spinach. Gorgonzola is a fine replacement for feta. Then there's the "what the hell do I have in the fridge" recipe. The basics don't change. If you don't have bread crumbs, mutilate a handful of saltine crackers. If you add black olives, you're pretty much begging for capers. Stay away from squash - it releases too much water when it is cooked.
Enjoy!
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