Spinach and Feta Stuffed Portobello Mushrooms

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean the 4 portobello mushrooms with a damp paper towel. Remove stems and gently scrape out the gills with a spoon to create more room for filling.

Brush mushrooms with 1 tablespoon of olive oil on both sides and place them gill-side up on the prepared baking sheet. Season with a pinch of salt and pepper.

Finely chop the 3 garlic cloves and 1 medium shallot.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped shallot and cook for 2 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the 6 cups of fresh spinach in batches, stirring until wilted, about 3-4 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Remove from heat and drain excess liquid from the spinach mixture by pressing it against the side of the pan with a spoon.

In a mixing bowl, combine the wilted spinach mixture, 1 cup crumbled feta cheese, 2 ounces cream cheese, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon lemon zest, and 1/4 teaspoon red pepper flakes. Mix well.

In a separate small bowl, combine 1/3 cup panko breadcrumbs and 1/4 cup grated parmesan cheese.

Divide the spinach and feta mixture evenly among the mushroom caps, pressing down gently.

Sprinkle the breadcrumb-parmesan mixture over the stuffed mushrooms.

Bake for 20-25 minutes until the mushrooms are tender and the topping is golden brown.

Let cool for 2-3 minutes before serving.