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Greek Spinach and Feta Stuffed Mushrooms

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Delightful stuffed mushrooms filled with spinach, feta, and aromatic herbs, perfect for gatherings and cozy meals.

Ingredients

Scale
  • 6 large portobello mushroom caps
  • Extra virgin olive oil (as needed)
  • 1 cup panko bread crumbs (preferably whole wheat)
  • 2 large garlic cloves (minced)
  • 1 6-ounce package baby spinach
  • 1 cup crumbled feta cheese
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • Kosher salt (as needed)
  • Freshly ground black pepper (as needed)

Instructions

  1. Preheat the oven to 475°F.
  2. Scrape the gills from the mushroom caps. Brush the caps with olive oil, season with salt and pepper, and arrange them gill side down on a baking sheet. Roast until tender, about 10-12 minutes. Transfer to a paper towel-lined plate to drain.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Cook, stirring, until panko is toasted and golden, about 3 minutes.
  4. Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat.
  5. Stir in the feta, lemon zest, oregano, and dill into the panko-spinach mixture.
  6. Arrange the drained mushroom caps gill side up on the baking sheet. Divide the spinach mixture evenly between them, piling it high.
  7. Return the mushrooms to the oven and roast just until the feta begins to brown, about 6-8 minutes.
  8. Serve hot.

Notes

For a vegetarian option, substitute feta with a vegan cheese option. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/spinach-feta-stuffed-mushrooms/