Spinach and Feta Stuffed Portobellos Recipe

Ingredients

• 4 large portobello mushroom caps (about 4-5 inches diameter)
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 cup crumbled feta cheese (about 4 ounces)
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Using a spoon, gently scrape out the gills from the portobello mushroom caps to create more space for the filling. Brush both sides of the mushrooms with 1 tablespoon of olive oil and place them gill-side up on the prepared baking sheet.
2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the chopped spinach to the skillet in batches, allowing each batch to wilt slightly before adding more. Cook for 3-4 minutes until all the spinach has wilted and most of the liquid has evaporated. Transfer the spinach mixture to a colander and press gently to remove excess moisture.
4. In a medium mixing bowl, combine the spinach mixture, crumbled feta, ricotta, Parmesan, beaten egg, fresh dill, parsley, oregano, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated and the filling has a uniform consistency.
5. Divide the spinach and feta filling evenly among the four portobello caps, pressing it gently into the cavities and mounding it slightly on top. Use the back of a spoon to smooth the surface of the filling.
6. Bake the stuffed portobellos in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
7. Remove from the oven and let the stuffed mushrooms rest for 5 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish with additional fresh herbs if desired.

💡 CHEF’S TIP: To prevent soggy mushrooms, make sure to remove as much moisture as possible from the spinach after cooking. You can also lightly salt the mushroom caps and let them sit for 10 minutes before stuffing—this draws out excess moisture that you can pat dry with paper towels.

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Nutrition Information