Looking for a delicious and satisfying dish that highlights the earthy flavors of mushrooms? These spinach and feta stuffed portobello mushrooms are just what you need! They’re not only packed with flavor but also make for a stunning presentation at any gathering.
This recipe brings together the rich umami of portobello mushrooms with a filling that balances the creaminess of feta cheese and the freshness of spinach. Whether you’re hosting a dinner party or just treating yourself to a special meal, these stuffed mushrooms are sure to impress with their delightful taste and texture.
Vibrant Ingredients
The foundation of these stuffed portobello mushrooms consists of fresh, wholesome ingredients that not only enhance the flavor but also contribute to a colorful presentation.
Portobello mushrooms serve as the star of the dish, offering a meaty texture and earthy taste. Their large caps provide ample space for a delightful filling, making them perfect for stuffing.
Fresh spinach is a key ingredient, adding both nutritional benefits and a burst of vibrant color. When sautéed, it transforms into a tender mixture that melds beautifully with the creamy feta cheese.
Preparing the Mushrooms
Cleaning the portobello mushrooms is an essential first step. A gentle rinse with a damp cloth helps remove any dirt without damaging the delicate caps.
Removing the stems allows for more room to pack in that delectable filling. Placing the mushrooms gill side up on a baking tray ensures that they can hold on to all the flavors from the filling as they bake.
Flavorful Filling
The filling is where the magic happens! Sautéing the garlic in olive oil creates a fragrant base that enhances the taste of the spinach.
Once the spinach wilts, it’s mixed with crumbled feta cheese, which adds a creamy, tangy element to the dish. For those who enjoy a bit of crunch, breadcrumbs can be incorporated for additional texture.
Baking to Perfection
Once the mushrooms have been generously stuffed with the spinach and feta mixture, it’s time for baking.
Baking them at 375°F (190°C) allows the mushrooms to become tender while the filling develops a delightful golden hue. The aroma that fills your kitchen during this time is sure to be enticing!
Serving Suggestions
Presenting these stuffed portobello mushrooms is just as important as making them. A rustic wooden table adds charm and warmth, enhancing the overall dining experience.
Garnishing with fresh parsley not only adds a pop of color but also a hint of freshness that complements the dish beautifully. These mushrooms can be served as a main dish or as a side, making them versatile for any meal.
Nutritional Benefits
Aside from their inviting appearance, these stuffed mushrooms also pack a nutritional punch. Loaded with vitamins from the spinach and protein from the feta, they make for a satisfying and health-conscious choice.
Each serving contains a balanced mix of calories, healthy fats, and protein, ensuring that you feel satisfied after enjoying this dish. Plus, they are a delightful way to incorporate more vegetables into your diet!
Delicious Spinach and Feta Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are filled with a savory mixture of sautéed spinach, crumbled feta cheese, and aromatic garlic. The tender mushrooms are baked to perfection, making for a dish that’s both hearty and elegant.
The combination of flavors creates a satisfying experience, with each bite offering a burst of freshness complemented by the creamy feta.
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs (optional for added texture)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms: Gently clean the portobello mushrooms with a damp cloth and remove the stems. Place them on a baking tray, gill side up.
- Sauté Spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Then add chopped spinach, cooking until wilted. Season with salt, pepper, and oregano.
- Mix Filling: In a bowl, combine the sautéed spinach, crumbled feta, and breadcrumbs if using. Mix until well combined.
- Stuff the Mushrooms: Spoon the spinach and feta mixture generously into each portobello mushroom cap.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
- Serve: Remove from the oven, garnish with fresh parsley, and enjoy hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 mushrooms
- Calories: 150kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 7g
