Dinner · Mediterranean
Stuffed portobello mushrooms with spinach and feta
Large portobello caps filled with garlicky spinach and feta, baked until bubbling.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 4 large portobello mushrooms, stemmed
- 2 tbsp olive oil
- 200 g spinach, chopped
- 2 garlic cloves, minced
- 100 g feta cheese, crumbled
- 30 g breadcrumbs
- 10 g fresh parsley, chopped
Method
Preheat the oven to 200C (400F) and brush the mushroom caps with 1 tbsp olive oil, then place gill-side up on a tray.
Heat the remaining oil in a skillet over medium heat and cook the spinach and garlic for 3 minutes until wilted.
Remove from the heat and stir in the feta, breadcrumbs, and parsley.
Fill each mushroom cap with the spinach mixture.
Bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden.