Got my greens in early again today. We had mushrooms stuffed with spinach and feta cheese and baked with eggs.
Started by sautéing onion and garlic then adding frozen chopped spinach, powdered shiitake mushrooms and powdered soy sauce. I let that cook under a lid until most of the moisture was gone from the spinach.
While the spinach was cooking I removed the stems from the mushrooms and hollowed out the caps using a potters’ loop tool. I added the mushroom gills in with the spinach.
When the spinach was cooked I turned the heat off. While the spinach was cooling, the mushroom caps were sprayed with olive oil and baked stem side down in a 400ºF oven for 15 minutes.
I then mixed grated feta cheese in with the spinach and stuffed the caps with the mixture.
I beat some eggs with a dollop of Greek yogurt and poured the egg mixture into a muffin tin (which I forgot to grease) and dropped a stuffed mushroom into each depression with the egg. The muffin tin went into a 300ºF oven. I like my eggs cooked low and slow. They are more tender that way.
After 20 minutes I took the not quite cooked eggs out of the oven, drizzled tomato sauce on top and put them back in the oven for another 10 or 15 minutes. I managed to get the egg “muffins” out in a mostly whole state despite not having greased the pan.