These Spinach and Feta Stuffed Portobello Mushrooms are a delicious and satisfying vegetarian dish that combines the earthy flavors of portobello mushrooms with a savory filling of spinach, feta cheese, and aromatic herbs. Perfect as an appetizer or a main course, this recipe is easy to prepare and packed with flavor. Here’s a step-by-step guide to making this delightful dish!

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 1 pound frozen chopped spinach, thawed and drained (or 3 cups fresh spinach)
• ¼ cup plain breadcrumbs (panko works well)
• 4 ounces feta cheese, crumbled
• ¼ cup pine nuts (optional)
• 2 tablespoons fresh dill (or other herbs like parsley or basil)
• Salt and pepper, to taste
• 2 tablespoons butter (for topping, optional)
• ½ cup plain breadcrumbs (for topping, optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Mushrooms:
   • Gently twist off the stems of the portobello mushrooms and use a spoon to scrape out the gills. This will create space for the filling. Wipe the mushrooms clean with a damp paper towel.
3. Sauté the Aromatics:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Cook the Spinach:
   • Add the thawed spinach to the skillet. If using fresh spinach, add it in batches until it wilts down. Cook until any excess moisture has evaporated. Season with salt and pepper.
5. Combine Filling Ingredients:
   • In a large bowl, combine the cooked spinach mixture with breadcrumbs, crumbled feta cheese, pine nuts (if using), fresh dill, and adjust seasoning with salt and pepper. Mix well until all ingredients are combined.
6. Stuff the Mushrooms:
   • Arrange the portobello mushrooms on a baking sheet lined with parchment paper. Spoon the spinach and feta filling generously into each mushroom cap, pressing down gently to pack it in.
7. Prepare Topping (Optional):
   • If desired, melt 2 tablespoons of butter in the same skillet used for sautéing. Add ½ cup of breadcrumbs to the melted butter and stir to coat evenly. Sprinkle this mixture over each stuffed mushroom for added crunch.
8. Bake:
   • Bake in the preheated oven for about 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
9. Serve:
   • Remove from the oven and let cool slightly before serving. These stuffed mushrooms can be enjoyed warm as an appetizer or as a main dish alongside a salad or grain.

Tips for Customization

• Cheese Variations: For a different flavor, try using goat cheese or vegan cheese alternatives.
• Herb Options: Experiment with different herbs such as thyme or oregano for varied flavors.
• Add More Veggies: You can include other vegetables like diced bell peppers or zucchini in the filling for added nutrition.

Spinach and Feta Stuffed Portobello Mushrooms are not only delicious but also visually appealing, making them perfect for entertaining guests or enjoying a cozy night in. With their rich flavors and satisfying texture, they’re sure to become a favorite in your household! Enjoy your culinary creation!