Diet Meal

Stuffed Portobello Mushrooms With Spinach And Feta

Stuffed Portobello Mushrooms With Spinach And Feta is a perfect dish that you can enjoy with your family in this cold weather. Besides being delicious, this dish is so easy to make that you can try making it yourself at home.

Stuffed Portobello Mushrooms With Spinach And Feta
Stuffed Portobello Mushrooms With Spinach And Feta

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This dish itself consists of mushrooms that have been mixed with olive oil and balsamic vinegar and a sprinkling of garlic powder and sage seasoning. Which is then topped with spinach which has been sauteed with olive oil, chopped garlic, salt, and pepper. Baked with feta cheese which will add a delicious taste and aroma.

Difference Between “Portobello” and “Portobella” Mushrooms:

Portobello mushrooms are also referred to as “portabella” mushrooms, and they are both correct terms for the same type of mushroom. It’s just a matter of size. If the crimini mushrooms are still small, they are called “portabella” or “baby Bella” mushrooms, and when they grow, they have branded “portobello” mushrooms.

This stuffing mushroom dish can make an easy and delicious snack for any party. Apart from being low in calories, they can also be a great way to feed heavier foods like cheese or charcuterie, adding lots of flavors but not excessive calories. The high levels of vitamins B and D, from mushrooms, are not only healthy but also have a delicious and delicious aroma as a substitute for meat in stews and minced meat.

Besides being easy to make, the ingredients are also easy to get. Among others are:

Portobello Mushroom Caps
Fresh Spinach
Garlic Cloves
Olive Oil
Feta Cheese
Balsamic Vinegar
Dried Oregano
Dried Dill
Garlic Powder
Sage Spice
Salt and Pepper

Let’s take a peek at how to make it.

Stuffed Portobello Mushrooms With Spinach And Feta

Recipe by Clara LarksonCourse: Side Dish, SnacksCuisine: International
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes

Stuffed Portobello Mushrooms With Spinach And Feta is a perfect dish that you can enjoy with your family in this cold weather. Besides being delicious, this dish is so easy to make that you can try making it yourself at home.

Ingredients

  • 4 portobello mushroom caps, remove the stems without breaking the lid

  • 4 minced garlic cloves

  • 3 chopped cups fresh spinach, remove stems and roughly chop

  • ½ cup olive oil

  • 3 tablespoon crumbled feta cheese

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon each dried oregano and dried dill

  • garlic powder and sage spice to taste

  • salt and pepper to taste

Directions

  • Preheat oven to 400 F.
  • Pour ¼ cup of olive oil and 1 tablespoon of balsamic vinegar, sprinkle with garlic powder, and seasoning sage to taste. Stir well. Coat the mushrooms gently until blended. Set aside.
  • Heat 3 tablespoons of olive oil and chopped garlic in a skillet, saute for 3 minutes or until it turns brown and fragrant. Add the chopped spinach just above the garlic and sauté for 5 minutes or until wilted. When the spinach is pretty, stir gently into the garlic and oil. Sprinkle with salt and pepper to taste. Set aside.
  • Place the mushroom lid face down in a woodpile or baking sheet and bake for 10 minutes. Remove pyrex and pour in any liquid if anything comes loose. Turn the lid gently and fill it with spinach. Sprinkle crushed feta cheese over the spinach. Bake for another 20 minutes. Remove from oven and ready to enjoy or wait a while until cool slightly. Serve with dried oregano and dried dill sprinkles on top.

Enjoy Stuffed Portobello Mushrooms With Spinach And Feta with Root Beer Float Shooters.

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