Delicious Stuffed Portobello Mushrooms with Feta (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
3 cups of fresh spinach, roughly chopped
02 -
4 cloves of garlic, minced nice and fine
03 -
2 large portobello mushroom caps
04 -
3 tablespoons of crumbled feta
→ Marinade & Seasonings
05 -
1 tablespoon of balsamic vinegar
06 -
A pinch of dried sage
07 -
Salt and black pepper, freshly ground, as much as you like
08 -
A pinch of garlic powder
09 -
1/4 cup + 3 tablespoons olive oil, split up
# Method:
01 -
Set your oven to 400°F. Carefully pop out the stems from the mushroom caps, but don’t damage the tops. In a bowl, mix balsamic vinegar and a quarter cup of olive oil, then sprinkle in garlic powder and sage. Let those mushroom caps soak in this yummy mixture while you get the rest ready.
02 -
Chop the spinach roughly and get rid of any thick stems. Finely mince the garlic and set it aside for now.
03 -
In a frying pan, heat 3 tablespoons of olive oil, then add the minced garlic and gently cook for about 3-4 minutes until it smells amazing. Toss in the spinach and stir occasionally for about 4-5 minutes until it softens. Add salt and pepper until it’s seasoned the way you like.
04 -
Lay the mushroom caps on a baking sheet with the gill side facing down. Roast them in the oven for 10 minutes.
05 -
Flip the caps over, drain off any liquid hanging around, and scoop in a generous amount of the spinach mixture. Sprinkle each one with about 1½ tablespoons of feta. Throw them back in the oven for 20 minutes, or until the cheese melts and everything is heated through.
# Cook's Tips:
01 -
These stuffed mushrooms stay tasty for 2-3 days if you store them in something airtight.
02 -
To warm them up, just bake them at 350°F for around 10-15 minutes.