Spinach-and-Feta-Stuffed Portobello Mushrooms

Name: Spinach-and-Feta-Stuffed Portobello Mushrooms
Total time: 25 min
Ingredients: 8 large portobello mushrooms; 1 cup crumbled feta cheese; 1 package (10 oz.) frozen chopped spinach, thawed; 1⁄4 cup chopped fresh oregano; 2 Tbsp. extra-virgin olive oil

Shop Ingredients

You can easily change the flavor of this recipe by using blue cheese, Gorgonzola cheese, or goat cheese in place of feta.

Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

8 large portobello mushrooms
1 cup crumbled feta cheese
1 package (10 oz.) frozen chopped spinach, thawed
1⁄4 cup chopped fresh oregano
2 Tbsp. extra-virgin olive oil

Directions

Step 1
Preheat oven to 350°F. Squeeze excess liquid from spinach.
Step 2
Remove stems from mushrooms and discard. Put feta, spinach, and oregano in a medium bowl and toss to combine.
Step 3
Brush each mushroom inside and out with olive oil and then stuff with feta mixture. Put on a baking rack and bake for 20 minutes or until mushroom is soft and cheese is melted.