Description
Savory portobello mushrooms filled with a creamy blend of spinach, tangy feta cheese, and flavorful sun-dried tomatoes, baked until golden and bubbly.
Ingredients
Scale
For the Crust:
- 4 large portobello mushroom caps, stems removed
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 1 teaspoon dried oregano
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Brush mushroom caps with olive oil and place them gill-side up on the baking sheet. Season with salt and pepper.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Remove from heat.
- In a bowl, combine the spinach mixture, feta cheese, sun-dried tomatoes, breadcrumbs, and oregano. Mix well.
- Spoon the filling evenly into each mushroom cap, pressing gently to pack it in.
- Bake for 20-25 minutes, or until mushrooms are tender and filling is golden brown. Serve warm.
Notes
You can customize the seasonings to taste.