Individual Stuffed Portobello Mushroom "Quiches" - cooking recipe

Ingredients

1 (10 ounce) box frozen spinach, defrosted and squeezed dry
3 large eggs
1/3 cup fresh lemon juice
2 tablespoons fresh thyme leaves
1/4 teaspoon freshly ground nutmeg
1 cup mashed sheep's milk feta cheese
1 tablespoon olive oil
4 large portabella mushrooms, stemmed and wiped with a damp paper towel
salt (very little, if any, as feta is salty)
generous grinding black pepper

Preparation

Chop the spinach coarsely and place in a bowl. Whisk in the eggs one at a time. Stir in the lemon juice, thyme, nutmeg, and the cheese. Add salt and pepper to taste. Set aside.
Heat the olive oil in an appropriately sized ovenproof saute pan over medium heat.
Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. Remove from heat and fill each mushroom cap with half of the spinach and cheese mixture.
Cover the pan(s) and bake for 20 to 30 minutes. Uncover the pan(s) and continue cooking until the filling is hot, and the cheese is bubbly. Serve hot.