Description
A savory and satisfying vegetarian dish featuring large portobello mushrooms stuffed with a creamy spinach and feta cheese mixture, baked until golden and tender.
Ingredients
Scale
For the Crust:
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 ounces feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Brush the portobello mushrooms with 1 tablespoon of olive oil and place them cap-side down in the baking dish. Bake for 10 minutes to soften.
- While mushrooms bake, heat the remaining olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the spinach mixture, feta, Parmesan, breadcrumbs, oregano, salt, and pepper. Mix well.
- Remove mushrooms from the oven and drain any excess liquid. Spoon the spinach-feta mixture evenly into each mushroom cap.
- Bake for 15-20 minutes, until the filling is golden and mushrooms are tender. Garnish with parsley if desired and serve warm.
Notes
You can customize the seasonings to taste.