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Ingredients:
4 large portobello mushrooms (stems removed and cleaned)
1 large garlic clove (minced)
1 tablespoon olive oil
2 cups fresh spinach (chopped)
¼ cup feta cheese (crumbled)
½ cup shredded mozzarella cheese (for topping)
Salt and pepper to taste
Optional: chopped parsley for garnish
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Instructions:
1. Preheat Oven to 375°F (190°C).
2. Prepare Mushrooms
Gently remove stems and scrape out the gills using a spoon (optional). Wipe clean with a damp cloth.
3. Sauté Filling
Heat olive oil in a pan over medium heat.
Add minced garlic, cook for 30 seconds.
Add spinach and sauté until wilted.
Remove from heat and mix in feta cheese, salt, and pepper.
4. Stuff the Mushrooms
Place mushrooms on a baking sheet.
Spoon the spinach mixture into each cap evenly.
5. Top with Cheese
Sprinkle shredded mozzarella over the top of each stuffed mushroom.
6. Bake
Bake for 20–25 minutes or until the cheese is bubbly and golden.
7. Garnish & Serve
Garnish with chopped parsley and serve warm.
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Let me know if you’d like a vegan version or a printable format!
