This recipe is an excellent selection if you’re on the hunt for a tasty, yet healthful, meatless meal that’s straightforward to whip up. The tantalizing portobello mushrooms are soaked with flavors of garlic and herbs, then filled with an ideally harmonized mix of spinach and feta cheese. They are then oven-cooked until they turn soft and impossible to resist! This dish offers flexibility, serving as both a main or a side dish – it is certain to appease any taste buds.
Ingredients:
- 4 large portobello mushrooms, stems removed
- 4 cloves of garlic, minced
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, mix together the garlic, basil, parsley, olive oil, salt, and pepper.
- Brush the mushroom caps with the garlic and herb mixture, making sure to coat the inside and outside of the mushrooms.
- In a separate bowl, mix together the chopped spinach, feta cheese, and Parmesan cheese.
- Spoon the spinach and cheese mixture into each mushroom cap, filling them about 2/3 full.
- Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Perfect for four, this delectable dish pairs beautifully with a vibrant mixed green salad or roasted vegetables.