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Portobello mushrooms have garnered a reputation as a culinary powerhouse, boasting a rich, meaty texture and an ability to absorb flavors beautifully. These large, cap-like fungi are not only visually striking but also incredibly versatile, making them a favorite among chefs and home cooks alike. From being the star of a vegetarian burger to serving as a canvas for a variety of fillings, Portobello mushrooms can elevate any dish they touch.

Stuffed Portobello Mushrooms with Spinach Feta

Discover the deliciousness of Savory Spinach & Feta Stuffed Portobellos, a healthy and flavorful option for any meal. These large Portobello mushrooms are filled with a delightful mixture of sautéed spinach, creamy feta, and ricotta cheese, creating a nutritious dish that is perfect for appetizers, side dishes, or main courses. Packed with vitamins and rich in taste, this recipe is an inviting choice for both vegetarians and meat-lovers alike. Get ready to impress at your next gathering!
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Ingredients
  

4 large Portobello mushrooms, stems removed

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Fresh lemon juice (from 1/2 lemon)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Mushrooms: Gently wash the Portobello mushrooms under cold water and pat them dry with paper towels. Remove the stems and use a spoon to gently scoop out the gills, creating a cavity for the filling.

      Sauté the Spinach: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until it wilts down, about 3–4 minutes. Remove from heat and let it cool slightly.

        Mix the Filling: In a mixing bowl, combine the cooked spinach, feta cheese, ricotta cheese, Parmesan cheese, oregano, red pepper flakes (if using), salt, pepper, and lemon juice. Stir well until all ingredients are fully incorporated.

          Stuff the Mushrooms: Using a spoon, generously fill each Portobello mushroom cap with the spinach feta mixture, pressing down lightly so the filling adheres.

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

              Garnish and Serve: Once cooked, remove the mushrooms from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy as a warm appetizer or a delightful main course!

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