Recipe Details
- Prep Time
- 20 mins
- Cooking Time
- 25 mins
- Total Time
- 45 mins
- Servings
- 4
- Difficulty
- easy
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Spinach and Feta Stuffed Portobello Mushrooms
Hearty and flavorful portobello mushrooms filled with a savory spinach and feta mixture. Perfect as a vegetarian main course or a satisfying appetizer.
Prep: 20 min
Cook: 25 min
Serves: 4
easy
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and chopped
- 4 ounces feta cheese, crumbled
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1Preheat oven to 375°F (190°C).
- 2Remove stems from portobello mushrooms and gently scrape out the gills with a spoon. Brush the caps with 1 tablespoon of olive oil and season with salt and pepper. Place them, gill-side up, on a baking sheet.
- 3Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 4Add the minced garlic and cook for 1 minute more, until fragrant.
- 5Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Drain any excess liquid.
- 6Remove the skillet from the heat and stir in the crumbled feta cheese, breadcrumbs, Parmesan cheese, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
- 7Spoon the spinach and feta mixture evenly into the portobello mushroom caps.
- 8Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.
- 9Let cool slightly before serving.