Stuffed Portobello Mushrooms with Spinach and Feta

Name: Stuffed Portobello Mushrooms with Spinach and Feta
Total time: 30 min
Yield: 4 Servings
Ingredients: 4 large portobello mushroom caps; 1 cup crumbled feta cheese; 1 cup torn fresh spinach; 🍅 4 small Campari tomatoes, sliced; ½ teaspoon dehydrated minced garlic, or to taste; 🧂 Salt and ground black pepper to taste; 1 teaspoon balsamic vinegar, or to taste (Optional)

Cost $10, save $12

Source: Recommended by CookPal

30 Min
4 Servings
$10

Stuffed Portobello Mushrooms with Spinach and Feta

Cost $10, save $12

Source: Recommended by CookPal

30 Min
4 Servings
$10

INGREDIENTS

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

STEPS

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

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.

Bake in the preheated oven for 30 minutes.

Drizzle with balsamic vinegar just before serving.

NUTRIENTS

Per 1 serving

🔥

248

Calories

18
Protein
31
Carbs
9
Fats

💡 For added flavor, marinate the mushroom caps in balsamic vinegar for 15 minutes before stuffing.Ensure the mushroom caps are dry before assembling to avoid excess liquid during baking.This dish pairs wonderfully with a fresh side salad or crusty bread.