Spanakopita Stuffed Portobellos
A flavorful and savory vegetarian dish that combines the classic Greek spanakopita filling with the earthy goodness of portobello mushrooms.
Ingredients
- ●1 each 4 Portobello mushroomscleaned and stems removed
- ●1 cup 1 package frozen spinachthawed and drained
- ●1 cup 1 cup crumbled feta cheesedivided
- ●2 tablespoons 1/4 cup chopped fresh parsleyoptional
- ●1 clove 2 cloves garlicminced
- ●1/4 teaspoon 1/2 teaspoon saltto taste
- ●1/8 teaspoon 1/4 teaspoon black pepperto taste
- ●1 tablespoon 2 tablespoons olive oilto brush mushrooms
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and cook, stirring constantly, for 1 minute.
- 3
Add the spinach, salt, and pepper to the skillet. Cook, stirring constantly, until the spinach is wilted, about 2 minutes.
- 4
In a medium bowl, combine the cooked spinach mixture, 1/2 cup crumbled feta cheese, and chopped parsley (if using). Mix well to combine.
- 5
Brush the portobello mushrooms with the remaining 1 tablespoon olive oil.
- 6
Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
- 7
Place the stuffed mushrooms on a baking sheet, cap side up.
- 8
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
- 9
Sprinkle the remaining 1/2 cup crumbled feta cheese over the top of each mushroom.
- 10
Return the mushrooms to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- 11
Serve the spanakopita stuffed portobellos hot, garnished with additional parsley if desired.