Greek Stuffed Portobello Mushrooms Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
• STEP 4.Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
• STEP 5.In a mixing bowl, combine the cooked spinach, feta cheese, breadcrumbs, oregano, and salt. Mix well.
• STEP 6.Divide the spinach mixture evenly among the portobello mushrooms, filling the caps.
• STEP 7.Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
• STEP 8.Remove from the oven and let cool for a few minutes before serving.
• STEP 9.Serve the Greek stuffed portobello mushrooms as an appetizer or main course. They pair well with a side of Greek salad or roasted vegetables.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to remove the gills from the portobello mushrooms to prevent them from becoming too watery.
• You can add some chopped sun-dried tomatoes or olives to the spinach mixture for extra flavor.
• If you don't have feta cheese, you can substitute it with goat cheese or grated Parmesan.
• For a vegan version, omit the cheese and use nutritional yeast or vegan cheese instead.
• To reheat the stuffed mushrooms, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

Storage and Serving

• These stuffed mushrooms can be served as an appetizer or main course.
• They are delicious on their own, but also pair well with a side of Greek salad or roasted vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the mushrooms in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.