Spinach and Feta Stuffed Portobellos
Delicious, low-carb dinner option that's both impressive and easy to make. A perfect balance of earthy mushrooms, creamy feta, and nutritious spinach.
Ingredients
- 4 large portobello mushroom caps
- 2 cups fresh spinach roughly chopped
- 1 cup crumbled feta cheese
- 3 cloves garlic minced
- 1/4 cup diced onion
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs optional, omit for keto-friendly version
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp paper towel and remove the stems. Using a spoon, gently scrape out the dark gills to create more room for stuffing.
- Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place them gill-side up on the prepared baking sheet.
- Heat the remaining olive oil in a skillet over medium heat. Add onions and cook until translucent (about 3-4 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Add spinach and cook until just wilted (about 2 minutes). Remove from heat and let cool slightly.
- In a bowl, combine the spinach mixture with feta cheese, breadcrumbs (if using), and oregano. Mix well.
- Divide the mixture evenly among the mushroom caps, pressing gently to pack the filling.
- Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.