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Savory Spinach & Feta Stuffed Portobellos are a culinary delight that combines rich flavors and wholesome ingredients, making them a perfect addition to any meal. This dish features large, meaty Portobello mushrooms filled with a savory mixture of sautéed spinach, creamy feta cheese, and aromatic herbs. Not only is it satisfying and indulgent, but it also offers a wealth of nutritional benefits, making it an ideal choice for health-conscious food lovers and a delightful option for vegetarian meals.

Stuffed Portobello Mushrooms with Spinach Feta

Discover the savory goodness of Spinach & Feta Stuffed Portobello mushrooms, a perfect blend of flavor and nutrition. These large, meaty mushrooms are filled with a delicious mix of sautéed spinach, creamy feta, and aromatic herbs, making them a satisfying option for any meal. Ideal as an appetizer or main dish, this recipe showcases the health benefits of fresh, wholesome ingredients. Enjoy a delightful dish that’s both indulgent and nutritious, perfect for impressing guests or treating yourself!
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Ingredients
  

4 large Portobello mushrooms, stems carefully removed

2 cups fresh spinach, thoroughly chopped

1 cup feta cheese, crumbled into small pieces

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, finely minced

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1/4 teaspoon red pepper flakes (optional for a kick)

Fresh lemon juice squeezed from 1/2 lemon

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking your stuffed mushrooms.

    Prepare the Mushrooms: Carefully rinse the Portobello mushrooms under cold running water. Pat them dry with paper towels. Once dry, remove the stems and gently use a spoon to scoop out the gills inside the mushrooms, creating a nice cavity for your stuffing.

      Sauté the Spinach: In a medium-sized skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant, ensuring it does not burn. Next, add the chopped spinach to the skillet and cook for about 3-4 minutes, or until it wilts. Once wilted, take off the heat and allow it to cool for a few minutes.

        Mix the Filling: In a large mixing bowl, combine the sautéed spinach, crumbled feta cheese, ricotta cheese, grated Parmesan, dried oregano, red pepper flakes (if using), as well as a pinch of salt and freshly ground black pepper. Finally, drizzle the freshly squeezed lemon juice over the mixture. Use a fork to stir everything together until fully blended.

          Stuff the Mushrooms: With a spoon, take generous portions of the spinach and cheese mixture and fill each Portobello mushroom cap, pressing down lightly to ensure the filling holds well.

            Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper for easy cleanup. Place them in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese on top is slightly golden.

              Garnish and Serve: After baking, remove the mushrooms from the oven and let them cool for a couple of minutes. Finish by garnishing with freshly chopped parsley. These stuffed mushrooms make an excellent warm appetizer or can be enjoyed as a delightful main dish!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  Enjoy your deliciously stuffed Portobello mushrooms!