Spinach and Feta Stuffed Portobello Mushrooms

• 4 large portobello mushroom caps, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)
• 2 tablespoons grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Gently clean the mushroom caps with a damp paper towel and remove stems.
3. 3 In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
4. 4 Add spinach and cook until wilted. Remove from heat and let cool slightly.
5. 5 In a bowl, mix spinach, feta, lemon juice, oregano, salt, and pepper. Stir in breadcrumbs and Parmesan if using.
6. 6 Stuff the mixture generously into each mushroom cap.
7. 7 Place mushrooms on a baking sheet, stem side up.
8. 8 Bake for 20 minutes or until mushrooms are tender and filling is bubbly.
9. 9 Remove from oven and let cool for 5 minutes before serving.

Equipment

• Baking sheet
• Skillet
• Mixing bowl

Variations

• Add diced sun-dried tomatoes for extra flavor.
• Use goat cheese instead of feta for a tangy twist.

Substitutions

• Substitute feta with ricotta for a creamier texture.
• Use panko breadcrumbs for a crispier topping.

Pairings

• Perfect alongside roasted chicken or fish.
• Great as part of a vegetarian appetizer platter.

Nutrition

Tips

• For extra flavor, brush the mushroom gills with olive oil before stuffing.
• If you prefer a lower-carb option, skip the breadcrumbs.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These mushrooms do not freeze well due to the texture of the feta and spinach.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a glass of crisp white wine.

FAQ