Scrumptious Stuffed Portobello Mushrooms with Spinach & Feta

Allergens

None

Ingredients

• 6 large Portobello mushroom caps
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup breadcrumbs
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean the Portobello mushroom caps and remove the stems.
3. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
4. Add minced garlic and cook for 1 minute.
5. Stir in chopped spinach and cook until wilted.
6. Remove skillet from heat and let the spinach mixture cool slightly.
7. In a large bowl, combine the cooled spinach mixture with crumbled feta cheese and breadcrumbs. Season with salt and pepper to taste.
8. Stuff each Portobello mushroom cap with the spinach feta filling, pressing down gently.
9. Place stuffed mushrooms on a baking sheet lined with parchment paper.
10. Bake for 25 minutes or until mushrooms are tender and filling is heated through.

Chef’s Insight

The combination of flavors and textures creates a memorable appetizer that showcases the best of Portuguese cuisine.

Notes

Feel free to adjust the seasoning to your preference.