Spinach & Feta Stuffed Portobello Mushrooms

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

Clean the 8 portobello mushrooms by gently wiping with a damp paper towel and removing stems. Scrape out the gills with a spoon to create more room for filling.

Brush mushroom caps with 2 tablespoons of olive oil and season with salt and pepper. Place them gill-side up on the prepared baking sheet and bake for 10 minutes to pre-cook slightly.

While mushrooms are pre-cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the 2 diced shallots and cook for 2-3 minutes until softened.

Add 6 minced garlic cloves and cook for another 30 seconds until fragrant.

Add 1 pound of ground chicken and 1 pound of Italian sausage (removed from casings). Cook for 8-10 minutes, breaking up the meat with a wooden spoon until browned and cooked through.

Drain excess fat if necessary, then add 1/2 teaspoon of red pepper flakes and 1 teaspoon of dried oregano.

Add the 16 cups of fresh spinach in batches, stirring until wilted, about 3-4 minutes total.

Drain and chop 1/2 cup of sun-dried tomatoes, then add to the mixture.

Remove the skillet from heat and stir in 12 ounces of crumbled feta cheese, 8 ounces of softened cream cheese, and 1/2 cup of whole grain breadcrumbs. Mix well until combined.

Toast 1/2 cup of pine nuts in a dry pan over medium heat for 2-3 minutes until golden, then add to the filling mixture.

Chop 1/4 cup of fresh basil and add to the filling along with the zest and juice of 1 lemon. Season with salt and pepper to taste.

Remove the pre-cooked mushroom caps from the oven. Divide the filling mixture evenly among the 8 mushroom caps, mounding it generously.

Return the stuffed mushrooms to the oven and bake for 15-20 minutes until the tops are golden and the mushrooms are tender.

Let the mushrooms rest for 5 minutes before serving. Garnish with additional fresh basil if desired.