Savory Spinach and Feta Stuffed Portobello Mushrooms

These hearty Portobello mushrooms are filled with a delightful mixture of spinach, feta cheese, and herbs, making for a satisfying and flavorful vegetarian main dish. Perfect for a quick weeknight dinner or a special occasion!

Steps

Preheat the oven to 375°F (190°C). Clean the Portobello mushroom cap and remove the stem. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and stir in crumbled feta, oregano, salt, and pepper. Stuff the spinach and feta mixture into the Portobello mushroom cap, pressing down gently. Sprinkle breadcrumbs on top if using. Place the stuffed mushroom on a baking sheet and bake for 15 minutes, or until the mushroom is tender and the top is slightly golden. Garnish with fresh parsley before serving.

1 large Portobello mushroom cap 1 cup fresh spinach, chopped 30g feta cheese, crumbled 1 clove garlic, minced 1 tablespoon olive oil 1 teaspoon dried oregano Salt and pepper to taste 1 tablespoon breadcrumbs (optional) 1 teaspoon fresh parsley, chopped (for garnish)