These stuffed portobello mushrooms are filled with a mix of spinach, feta cheese, breadcrumbs, and seasonings. They make for a great appetizer or main course and are perfect for a meatless meal option.
4 large portobello mushrooms, stems removed
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup breadcrumbs
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
0 Hrs 10 Mins
0 Hrs 20 Mins
0 Hrs 0 Mins
Preheat the oven to 375°F.
Clean the mushrooms with a damp cloth and remove the stems.
In a mixing bowl, combine the chopped spinach, feta cheese, breadcrumbs, minced garlic, salt, and pepper.
Place the mushrooms on a baking sheet, gill side up.
Spoon the spinach and feta mixture into each mushroom cap.
Drizzle the stuffed mushrooms with olive oil.
Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
Serve hot as an appetizer or a main course.
Tips for this recipe
You can use any type of cheese you like in this recipe. Try using goat cheese, blue cheese, or cheddar for a different flavor. Also, be sure to use fresh spinach instead of frozen spinach for the best taste and texture. Enjoy!