Spinach and Feta Stuffed Portobello Mushrooms

summary

If you’re on a quest for a healthy, mouthwatering dish, you can’t miss with Spinach and Feta Stuffed Portobello Mushrooms. This dish is a perfect blend of wholesome ingredients that not only tastes divine but also pumps up your health quotient. Dive in to explore how to whip up this culinary marvel at home.

Ingredients for Spinach and Feta Stuffed Portobello Mushrooms

• 4 large Portobello mushrooms, cleaned and stemmed (about 2 cups [480ml])
• 2 cups fresh spinach, roughly chopped (approx. 60g)
• 1 cup crumbled feta cheese (about 150g)
• 1 tablespoon olive oil (15ml)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup low-fat cream cheese (60ml)
• 1/4 teaspoon red pepper flakes (1.25ml)
• 1 tablespoon fresh lemon juice (15ml)

Time: Prep – 15 minutes;

Cooking – 20 minutes.

Serves: 4

Nutritional Facts per Serving

• Calories: 120
• Proteins: 7g
• Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 3g
• Fats: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 320mg

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium skillet, heat the olive oil over medium heat.
3. Add minced garlic and sauté until fragrant, usually about 1 minute.
4. Toss in the fresh spinach, cooking until it wilts down – which should take 2-3 minutes.
5. Incorporate the feta cheese, cream cheese, red pepper flakes, salt, and pepper into the skillet. Stir well until the cheeses meld together.
6. Drizzle the Portobello mushrooms with a touch of olive oil.
7. Evenly distribute the spinach and feta mixture among the mushroom caps.
8. Place the stuffed mushrooms on a baking tray.
9. Bake for 15-20 minutes or until the mushrooms are tender and the stuffing is slightly golden.
10. Once out of the oven, give them a dash of fresh lemon juice for a zesty finish.

Tips

1. Always clean mushrooms with a damp cloth rather than running them under water – they can absorb a lot of moisture.
2. For added texture, throw in some crushed walnuts or pine nuts to the stuffing mix.
3. If you want a crispier top, broil the stuffed mushrooms for an additional 2-3 minutes after baking.

Serving and Enjoying

• The beauty of Spinach and Feta Stuffed Portobello Mushrooms is that they can stand alone as a main dish or be a delectable side.
• Pair them with a fresh salad or some grilled chicken for a fuller meal.
• For a burst of fresh flavor, try drizzling them with a homemade basil or cilantro pesto.

SPINACH AND FETA STUFFED PORTOBELLO MUSHROOMS

If you’re on a quest for a healthy, mouthwatering dish, you can’t miss with Spinach and Feta Stuffed Portobello Mushrooms. This dish is a perfect blend of wholesome ingredients that not only tastes divine but also pumps up your health quotient. Dive in to explore how to whip up this culinary marvel at home.

5 from 4 votes

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Nutritions

Nutrition Facts

SPINACH AND FETA STUFFED PORTOBELLO MUSHROOMS

Amount per Serving

Calories

120

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

20

mg

7

%

Sodium

 

320

mg

14

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 4 large Portobello mushrooms cleaned and stemmed (about 2 cups [480ml])
• 2 cups fresh spinach roughly chopped (approx. 60g)
• 1 cup crumbled feta cheese about 150g
• 1 tablespoon olive oil 15ml
• 2 cloves garlic minced
• Salt and pepper to taste
• ¼ cup low-fat cream cheese 60ml
• ¼ teaspoon red pepper flakes 1.25ml
• 1 tablespoon fresh lemon juice 15ml

Instructions

• Preheat your oven to 375°F (190°C).
• In a medium skillet, heat the olive oil over medium heat.
• Add minced garlic and sauté until fragrant, usually about 1 minute.
• Toss in the fresh spinach, cooking until it wilts down – which should take 2-3 minutes.
• Incorporate the feta cheese, cream cheese, red pepper flakes, salt, and pepper into the skillet. Stir well until the cheeses meld together.
• Drizzle the Portobello mushrooms with a touch of olive oil.
• Evenly distribute the spinach and feta mixture among the mushroom caps.
• Place the stuffed mushrooms on a baking tray.
• Bake for 15-20 minutes or until the mushrooms are tender and the stuffing is slightly golden.
• Once out of the oven, give them a dash of fresh lemon juice for a zesty finish.
• TIPS FOR PERFECT SPINACH AND FETA STUFFED PORTOBELLO MUSHROOMS
• Always clean mushrooms with a damp cloth rather than running them under water – they can absorb a lot of moisture.
• For added texture, throw in some crushed walnuts or pine nuts to the stuffing mix.
• If you want a crispier top, broil the stuffed mushrooms for an additional 2-3 minutes after baking.

Notes

TIPS FOR PERFECT SPINACH AND FETA STUFFED PORTOBELLO MUSHROOMS

1. Always clean mushrooms with a damp cloth rather than running them under water – they can absorb a lot of moisture.
2. For added texture, throw in some crushed walnuts or pine nuts to the stuffing mix.
3. If you want a crispier top, broil the stuffed mushrooms for an additional 2-3 minutes after baking.

SERVING AND ENJOYING YOUR CREATION

• The beauty of Spinach and Feta Stuffed Portobello Mushrooms is that they can stand alone as a main dish or be a delectable side.
• Pair them with a fresh salad or some grilled chicken for a fuller meal.
• For a burst of fresh flavor, try drizzling them with a homemade basil or cilantro pesto