Spinach and Feta Stuffed Portobello Mushroom
In the event that you’re searching for a heavenly and solid vegan feast, attempt this spinach and feta stuffed portobello mushroom recipe. Easy to prepare, this dish is loaded with flavor and nutrients.
- 4 huge portobello mushrooms, stems eliminated
- 1 tbsp olive oil
- 1/2 onion, cleaved
- 2 cloves garlic, minced
- 4 cups new spinach, cleaved
- 1/4 cup disintegrated feta cheddar
- 1/4 cup ground Parmesan cheddar
Salt and pepper to taste
Set the oven temperature to 375°F (190°C).
Place the portobello mushrooms, gill side up, on a parchment-lined baking sheet.
In a skillet, heat the olive oil to a medium temperature.
In a skillet, sauté the garlic and onion together until translucent.
Add the cleaved spinach to the skillet and cook until shriveled.
Stir in the crumbled feta cheese and grated Parmesan cheese after taking the skillet off the heat.
Season the spinach combination with salt and pepper to taste.
Fill each cap of the four portobello mushrooms with the spinach mixture in an even layer.
The stuffed mushrooms should be baked for 20 to 25 minutes, or until the cheese is melted and the mushrooms are tender.
Before serving, remove from the oven and allow to cool for a few minutes.
Add diced chime peppers or hacked sun-dried tomatoes to the spinach blend for added character.
For a different flavor, substitute goat cheese for feta cheese.
Add a few breadcrumbs to the spinach combination for a crunchy surface.
Information on Nutrition:
Serving Size: 1 stuffed mushroom
Total Fat: 10g
Saturated Fat: 4g
Total Carbohydrates: 7g
Dietary Fiber: 2g
For a weeknight dinner or a special occasion, this spinach and feta stuffed portobello mushroom recipe is a delicious and nutritious option. The blend of spinach and feta cheddar gives a delicious and nutritious filling that makes certain to fulfill. In addition, this dish has a lot of protein and few calories, making it a great option for people who want to eat healthy. Give it a shot, and have fun!