Spinach and Feta Stuffed Mushrooms
15min
20min
2
285
Chef's Note
For extra flavor, you can add a sprinkle of nutritional yeast to the stuffing mixture. It adds a savory, cheese-like flavor while keeping the dish dairy-light. Make sure to thoroughly dry the mushroom caps after cleaning to prevent a watery finished dish.
Tags
Ingredients
4 whole large portobello mushrooms
3 cups fresh spinach
1/3 cup feta cheese
2 large eggs
1/2 medium red bell pepper
1/4 medium red onion
2 cloves garlic
2 tablespoons olive oil
1 tablespoon fresh dill
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
Remove stems from 4 portobello mushrooms and gently scrape out gills with a spoon. Brush mushroom caps with 1 tablespoon olive oil and place them gill-side up on the baking sheet.
- 3
Finely dice 1/4 medium red onion, 1/2 medium red bell pepper, and mince 2 garlic cloves.
- 4
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 2 minutes until softened.
- 5
Add minced garlic and diced bell pepper to the skillet and cook for another 2 minutes.
- 6
Add 3 cups fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and drain any excess liquid.
- 7
In a bowl, whisk 2 large eggs. Add the spinach mixture, 1/3 cup crumbled feta cheese, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- 8
Divide the spinach and feta mixture evenly among the mushroom caps, pressing down gently.
- 9
Bake for 15-18 minutes until the mushrooms are tender and the egg mixture is set and lightly golden on top.
- 10
Let the stuffed mushrooms rest for 2 minutes before serving warm.
Nutrition Information (per serving)
285
17g
12g
21g
Reviews (0)
No reviews yet
Be the first to review this recipe!