Mushroom And Spinach Stuffed Portobello Mushrooms Recipe

– 4 large portobello mushroom – 2 cups chopped spinach – 1 cup diced mushroom – 1/2 cup feta cheese (crumbled) – 2 cloves garlic (minced) – 2 tablespoons olive oil – Salt and pepper to taste


Preheat the oven to 375°F (190°C). 


Remove the stems from the portobello mushrooms and brush the caps with olive oil. Place them on a baking sheet. 


In a pan, sauté the diced mushrooms, chopped spinach, and minced garlic in olive oil until the spinach wilts and the mushrooms release their moisture.  


Fill each portobello mushroom cap with the sautéed mixture and top with crumbled feta cheese. 


Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown. 


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