Delectable Greek Vegetarian Brunch: Feta & Spinach Stuffed Portobello Mushrooms
Indulge in a flavorful and easy-to-prepare vegetarian brunch with our delectable Feta & Spinach Stuffed Portobello Mushrooms recipe. Perfect for Greek cuisine lovers, this mouthwatering dish combines fresh spinach, creamy feta cheese, and tender mushrooms for an unforgettable culinary experience.
Allergens
Dairy (Feta Cheese)
Ingredients
- 2 large portobello mushroom caps
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Remove the stems from the portobello mushroom caps and gently clean them with a damp cloth. In a medium bowl, mix together the spinach, feta cheese, red onion, garlic, olive oil, salt, and pepper. Stuff each portobello cap with the spinach mixture, pressing down to ensure it is packed tightly. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20 25 minutes or until the mushrooms are tender and the filling is heated through. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Chef’s Insight
Allow the stuffed mushrooms to rest for 5 minutes before serving to let the flavors meld together.
Notes
This recipe can be easily doubled to serve more guests.