Spinach and Feta Stuffed Portobello Mushrooms

Preheat oven to 375°F (190°C). 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. Brush both sides with 1 tablespoon of olive oil and place them gill-side up on the baking sheet.

Mince 3 cloves of garlic. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add 6 cups of baby spinach to the skillet in batches, stirring until wilted, about 3 minutes. Transfer to a colander and press with a spoon to remove excess moisture.

In a medium bowl, combine the wilted spinach, 1 cup of crumbled feta cheese, 2 tablespoons of cream cheese, 1/4 cup of chopped sun-dried tomatoes, 2 tablespoons of pine nuts, 2 tablespoons of chopped fresh basil, 1 teaspoon of lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

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

In a small bowl, mix 1/4 cup of panko breadcrumbs with 2 tablespoons of grated parmesan cheese. Sprinkle this mixture over the stuffed mushrooms.

Bake for 15 minutes, or until the mushrooms are tender and the topping is golden brown.

Let the mushrooms rest for 2 minutes before serving.