Stuffed Portobello Mushrooms with Spinach and Feta

Stuffed portobello mushroom caps loaded with spinach, fresh tomatoes, and feta cheese are perfect for a vegetarian lunch or dinner, or a side dish alongside any meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 248 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup crumbled feta cheese
• 4 large portobello mushroom caps
• 1 cup torn fresh spinach
• 1 teaspoon balsamic vinegar, or to taste
• 4 small Campari tomatoes, sliced
• 0.5 teaspoon dehydrated minced garlic, or to taste

Recipe Instructions

Step 1

Bake in the preheated oven for 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.

Step 3

Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.

Step 4

Drizzle with balsamic vinegar just before serving.