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–+ servings
Two golden brown spinach and feta stuffed portobello mushrooms on a white plate.

Spinach and Feta Stuffed Portobello Mushrooms

A simple and flavorful dish featuring portobello mushrooms stuffed with spinach and feta cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 mushrooms
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 large portobello mushrooms stems removed
  • 1 tbsp olive oil
For the Filling
  • 2 cups fresh spinach chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup breadcrumbs
  • 1 tsp garlic powder
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Brush the portobello mushrooms with olive oil and place them on the baking sheet.
  3. In a mixing bowl, combine the spinach, feta cheese, breadcrumbs, garlic powder, and black pepper.
  4. Divide the filling evenly among the mushrooms, pressing it gently into the caps.
  5. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden.

Nutrition

Calories: 120kcalCarbohydrates: 10gProtein: 6gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 50IUVitamin C: 10mgCalcium: 15mgIron: 8mg

Notes

Serve warm as an appetizer or side dish. You can add a sprinkle of fresh herbs before serving.

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