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Creating the filling for your savory spinach and feta stuffed portobellos is where the magic begins. To achieve the perfect texture and flavor balance, you’ll want to combine the ingredients thoughtfully. Start by sautéing your fresh spinach in a drizzle of olive oil until it wilts down. This not only enhances the flavor but also reduces the water content, preventing sogginess in your stuffed mushrooms.

Stuffed Portobello Mushrooms with Spinach Feta

Discover the culinary delight of Savory Spinach & Feta Stuffed Portobellos, a dish that beautifully balances flavor, nutrition, and visual appeal. These hearty Portobello mushrooms are filled with a delicious mixture of fresh spinach, creamy feta, and aromatic herbs. Perfect for weeknight dinners or elegant gatherings, this versatile recipe satisfies vegetarians and meat lovers alike. Easy to prepare and packed with health benefits, it promises to impress at any occasion. Enjoy a feast for the senses!
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Ingredients
  

4 large Portobello mushrooms, stems removed

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and black pepper to taste

1/4 teaspoon red pepper flakes (optional for added heat)

Fresh lemon juice from half a lemon

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures even cooking for the stuffed mushrooms.

    Prepare the Mushrooms: Rinse the Portobello mushrooms under cool running water to remove any dirt. Use paper towels to gently pat them dry. Carefully remove the stems and use a teaspoon to scoop out the dark gills inside the mushroom caps, creating ample space for the filling.

      Sauté the Spinach: In a skillet over medium heat, add the olive oil. Once hot, toss in the minced garlic and sauté for approximately 30 seconds until fragrant. Next, incorporate the chopped spinach and cook everything together until the spinach wilts and reduces in size, about 3–4 minutes. Remove the skillet from the heat and allow the mixture to cool for a few minutes.

        Mix the Filling: In a separate mixing bowl, combine the sautéed spinach with crumbled feta cheese, ricotta, grated Parmesan, oregano, red pepper flakes (if using), salt, black pepper, and freshly squeezed lemon juice. Mix together until all the ingredients are evenly distributed and well combined.

          Stuff the Mushrooms: Using a tablespoon, generously fill each Portobello mushroom cap with the spinach and cheese mixture. Press down lightly on the filling to ensure it sticks and fills the cavity.

            Bake: Line a baking sheet with parchment paper and arrange the stuffed mushrooms on top, stem side up. Place the sheet in the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender and the cheese on top is slightly golden.

              Garnish and Serve: Once out of the oven, allow the mushrooms to cool for a few minutes. Before serving, sprinkle freshly chopped parsley over the stuffed mushrooms for a burst of color and freshness. Serve warm as an inviting appetizer or a satisfying main dish!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings