Description
A delightful blend of tender mushrooms stuffed with a savory mixture of spinach, feta, and panko, perfect for gatherings.
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
- Preheat the oven to 475°F.
- 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 to 12 minutes. Transfer to a paper towel-lined plate to drain.
- 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.
- Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from the heat.
- Stir in the feta, lemon zest, oregano, and dill into the panko-spinach mixture.
- Arrange the drained mushroom caps gill side up on the baking sheet.
- Divide the spinach mixture evenly between them, piling it high.
- Return the mushrooms to the oven and roast just until the feta begins to brown, 6 to 8 minutes.
- Serve hot.
Notes
Make ahead by preparing the mushrooms a day in advance and baking just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 250
- Sugar: 2g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg