Preparation time: 20 minutes
Cooking time: 20 minutes

Spinach and feta stuffed portobello mushrooms recipe

Ingredients (Serves 4)

• 4 large Portobello mushrooms, stems removed (about 1 pound / 450 grams)
• 2 tablespoons olive oil (30 ml)
• 1 onion, finely chopped (about 1 cup / 160 grams)
• 2 cloves garlic, minced
• 5 ounces fresh spinach (about 6 cups / 140 grams)
• 1/2 cup crumbled feta cheese (about 75 grams)
• 1/4 cup grated Parmesan cheese (about 25 grams)
• Salt and pepper to taste
• 1/2 teaspoon dried basil (about 1 gram)
• 1/2 teaspoon dried oregano (about 1 gram)

Method

1. Start by preheating your oven to 375°F (190°C).
2. Next, use a spoon to scrape out the gills from your Portobello mushrooms. You can then brush both sides of the mushrooms with a tablespoon of the olive oil and place them, gill-side up, on a baking sheet.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the finely chopped onion and the minced garlic, sautéing until the onions become soft and translucent.
4. By now, your skillet should be up to temperature. Pop your fresh spinach into the skillet and cook it through until it is wilted and the majority of the liquid has evaporated.
5. Take the skillet off the heat and mix in the crumbled feta cheese, grated Parmesan cheese, a pinch of salt, a twist of pepper, the dried basil and the dried oregano.
6. You can now fill your mushrooms. Divide your spinach and cheese concoction evenly amongst the mushrooms, stuffing it into the hollow where the gills used to be.
7. The mushrooms are now ready to bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese has melted, presenting a lightly browned top.
8. Once done, remove the mushrooms from the oven and allow them to rest for a few minutes- this lets the flavours mingle. Serve while warm for the most scrumptious result!

With these simple steps, you can let the flavours speak for themselves. Enjoy this light, delicious and healthy meal without breaking a sweat in the kitchen. Bon appétit!

A healthier twist to spinach and feta stuffed portobello mushrooms

Looking to tweak this tasty recipe to be even healthier? Swap out traditional feta cheese with its lower-fat or light version.

You can also cook with olive oil instead of butter to lower the saturated fat content.

Lastly, be sure to use a lot of fresh spinach—it’s not only tasty but packed full of vitamins and minerals.

Storing and preserving spinach and feta stuffed portobello mushrooms

To ensure your delicious spinach and feta stuffed portobello mushrooms stay fresh, it’s best consumed on the day it’s cooked.

However, if you do have leftovers, store them in an airtight container and refrigerate. They should stay tasty and safe to eat for up to 2 days.

If you need to store them longer, consider freezing them. Just be sure to thaw it in the refrigerator overnight before reheating in the oven.

Serving ideas for spinach and feta stuffed portobello mushrooms

These hearty stuffed mushrooms can be served as a main meal or an appetizer. If having as a meal, serve it with a side of whole grain rice or quinoa for a balanced nutritional profile.

Roasted vegetables such as bell peppers, zucchini, or asparagus can be a delightful addition too. For a mealtime drink, a light white wine, like a Sauvignon Blanc, or a refreshing iced tea pairs well with this dish.