One 10 ounce box frozen spinach, defrosted and squeezed dry
3 large eggs
2 tablespoons fresh thyme leaves
1 cup grated Fontina cheese
3 tablespoons olive oil
4 large portobello mushrooms, at least 4 inches in diameter, stems removed and caps wiped with a damp paper towel
Salt to taste
Generous grinding black pepper
Juice from 2 - 3 lemons, 1/3 to 1/2 cup
Preheat oven to 350°F.
Chop the spinach coarsely and place in a bowl. Whisk in the eggs one at a time. Stir in the lemon juice, thyme and half of the cheese. Add salt and pepper to taste. Set aside.
Heat 2 tablespoons of the olive oil in a 12 1/2-inch ovenproof sauté pan over medium heat.
Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. Off the heat divide and fill each mushroom cap with some of the spinach and cheese mixture. Sprinkle the remaining cheese evenly over the spinach. Drizzle the caps with the remaining oil.
Cover the pan and bake for 25 to 30 minutes. Uncover the pan and continue cooking until the filling is hot, and the cheese is bubbly. Serve hot.
Cook’s Secret: Cut each cap into quarters and serve as part of an antipasto.
This recipe is featured on show 2117 – Five Ingredient Favorites.
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