Spinach-and-Feta-Stuffed Portobello Mushrooms

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
  • ¼ cup chopped fresh oregano
  • 2 Tbsp. extra-virgin olive oil

Directions

  • Preheat oven to 350°F. Squeeze excess liquid from spinach.
  • Remove stems from mushrooms and discard. Put feta, spinach, and oregano in a medium bowl and toss to combine.
  • 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.

Recipe Information

Serves: 4

Ingredients

  • 8 large portobello mushrooms
  • 1 cup crumbled feta cheese
  • 1 package (10 oz.) frozen chopped spinach, thawed
  • ¼ cup chopped fresh oregano
  • 2 Tbsp. extra-virgin olive oil

Directions

  • Preheat oven to 350°F. Squeeze excess liquid from spinach.
  • Remove stems from mushrooms and discard. Put feta, spinach, and oregano in a medium bowl and toss to combine.
  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat16g
Saturated Fat7g
Cholesterol35mg
Sodium410mg
Total Carbohydrate12g
Dietary Fiber5g
Sugars6g
Protein12g