Get ready to transform your dinner table with a mouthwatering vegetarian dish that's about to become your new obsession! These Spinach and Feta Stuffed Portobello Mushrooms are not just a recipe – they're a culinary adventure that combines the earthy richness of portobello mushrooms with the creamy, tangy goodness of feta and the vibrant freshness of spinach. Whether you're a seasoned chef or a kitchen novice, this Mediterranean-inspired masterpiece will have your taste buds dancing and your dinner guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Carefully clean the portobello mushrooms using a damp paper towel. Remove the stems and gently scrape out the dark gills using a spoon to create a clean, deep cavity for stuffing.
- In a medium mixing bowl, combine chopped spinach, crumbled feta cheese, minced garlic, and breadcrumbs. Season the mixture with salt and pepper, mixing thoroughly to ensure even distribution of ingredients.
- Drizzle the inside of each mushroom cap with olive oil and season lightly with salt and pepper.
- Generously fill each portobello mushroom cap with the spinach and feta mixture, pressing down gently to compact the stuffing.
- Place the stuffed mushrooms on the prepared baking sheet, ensuring they are not touching each other.
- Drizzle additional olive oil over the top of each stuffed mushroom to help achieve a golden, crispy surface.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the top is golden brown and slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
- Serve hot as a delicious vegetarian appetizer or main course, optionally garnished with fresh herbs like parsley or basil.
Tips
- Mushroom Prep is Key: Take your time cleaning the portobellos. Use a damp paper towel instead of washing them directly to prevent waterlogging, and carefully remove the gills to create the perfect stuffing cavity.
- Moisture Management: After cleaning, pat the mushrooms dry to ensure your stuffing stays crisp and doesn't become soggy.
- Flavor Boost: For an extra flavor punch, consider adding a sprinkle of dried herbs like oregano or thyme to the stuffing mixture.
- Cheese Tip: Use high-quality feta for the most authentic and delicious flavor. If possible, opt for Greek feta for a true Mediterranean experience.
- Crispy Top Secret: The final drizzle of olive oil before baking is crucial for achieving that golden, crispy top that will make your mushrooms irresistible.
- Serving Suggestion: Let the stuffed mushrooms rest for a few minutes after baking. This allows the filling to set and makes them easier to serve and eat.
- Make-Ahead Magic: You can prepare the stuffed mushrooms in advance and refrigerate them, adding the final bake just before serving – perfect for entertaining!
Nutrition Facts
Calories: 215kcal
Carbohydrates: 18g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
