Ingredients
4 large portobello mushrooms
10 oz fresh spinach
8 oz crumbled feta cheese
1/2 cup olive oil
4 cloves garlic, minced
1 tsp dried oregano
Salt and pepper
Instructions
Preheat oven to 375°F (190°C)
Clean mushrooms with a damp paper towel, remove stems, and set caps on a baking sheet
In a skillet, heat 2 tbsp olive oil. Add garlic and sauté for 1 minute. Add spinach and cook until wilted
Transfer spinach to a bowl, stir in feta, oregano, salt, and pepper
Divide mixture evenly among mushroom caps. Brush tops of caps with remaining 2 tbsp olive oil
Bake for 20-25 minutes until mushrooms are tender and filling is golden-brown
Notes
Mushroom stems can be chopped and added to the spinach filling for extra heartiness
Use dairy-free feta for a vegan option
Store leftovers in an airtight container in the refrigerator for up to 3 days
Serve with a squeeze of lemon juice for brightness
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 240
- Sugar: 1g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 49mg