Stuffed Portobello Mushrooms with Spinach and Feta Recipe

Stuffed Portobello Mushrooms with Spinach and Feta are a delightful and nutritious dish that makes for a perfect appetizer, side dish, or even a light main course. The earthy flavor of the mushrooms combined with the creamy feta and vibrant spinach creates a harmonious blend of flavors that is sure to impress. Here’s how you can make this delicious dish at home.

Ingredients

• 4 large Portobello mushrooms
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 5 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• 1/4 cup breadcrumbs (optional, for extra crunch)
• Fresh parsley, chopped (for garnish)

Procedure

1. Prepare the Mushrooms:
   • Preheat your oven to 375°F (190°C).
   • Gently clean the Portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and scoop out the gills with a spoon to create space for the filling.
2. Cook the Filling:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
   • Remove the skillet from heat and stir in the crumbled feta cheese, grated Parmesan cheese, salt, black pepper, red pepper flakes (if using), and lemon juice. Mix well to combine.
3. Stuff the Mushrooms:
   • Brush the outside of each mushroom cap with the remaining olive oil.
   • Place the mushroom caps on a baking sheet lined with parchment paper or lightly greased.
   • Spoon the spinach and feta mixture evenly into each mushroom cap. If desired, sprinkle breadcrumbs on top for an added crunch.
4. Bake:
   • Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
5. Serve:
   • Remove the mushrooms from the oven and let them cool slightly.
   • Garnish with freshly chopped parsley before serving.

Enjoy these Stuffed Portobello Mushrooms with Spinach and Feta as a tasty and elegant dish that’s sure to be a hit at any meal!