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
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.
Ingredients
salt and ground black pepper to taste
1 cup crumbled feta cheese
4 large portobello mushroom caps
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
1 teaspoon balsamic vinegar, or to taste (Optional)