Feta, flaky, fabulous. This savory, buttery “pie” is great as an appetizer or bread alternative. Fun to make, but be sure to have a lot of room in your prep area. Best tip? Work fast. 2 lbs baby spinach, chopped 1/2 lb unsalted butter, melted 1 bunch green onions, chopped. 1/4 tsp. ground nutmeg Salt…
Category: Appetizers
Baby Portabella Mushrooms with Fontina Cheese
8 ounces sliced baby portabella mushrooms 3 tablespoons extra-virgin olive oil 3 fresh thyme springs or a 1/2 teaspoon of dried thyme Salt and freshly ground black pepper to taste 3/4 cup coarsely grated fontina cheese Preheat broiler. Arrange mushrooms in a single layer in a shallow baking dish. Drizzle with oil and sprinkle with…
Sausage Stuffed Mushrooms
We watched Barefoot Contessa make these once and knew they’d be delicious. We weren’t wrong. They are now a staple of our holiday meals. One of Jack’s favorites. 16 extra-large white mushrooms 5 tablespoons good olive oil, divided 2 1/2 tablespoons Marsala wine 3/4 pound sweet Italian sausage, removed from the casings – or bulk…
Lorens Kitchen 