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SPINACH AND FETA STUFFED PORTOBELLO MUSHROOMS

5 from 4 votes
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 120
Ingredients Method Notes

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

Method
 

  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.
  11. TIPS FOR PERFECT SPINACH AND FETA STUFFED PORTOBELLO MUSHROOMS
  12. Always clean mushrooms with a damp cloth rather than running them under water – they can absorb a lot of moisture.
  13. For added texture, throw in some crushed walnuts or pine nuts to the stuffing mix.
  14. 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