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Creamy Spinach and Feta Stuffed Portobello Mushrooms

creamy spinach and feta stuffed portobello mushrooms - featured image
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A quick and easy recipe featuring large portobello mushrooms stuffed with a creamy mixture of sautéed spinach, feta, and cream cheese, perfect for a light dinner or appetizer.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed and cleaned
  • 5 cups fresh spinach, roughly chopped
  • 1 cup crumbled feta cheese
  • 4 ounces cream cheese, softened
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon juice (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Gently wipe the portobello caps with a damp paper towel to clean. Remove stems and scrape out the gills with a spoon if you prefer less moisture. Lightly brush each cap with olive oil and season with salt and pepper. Set aside on the baking sheet.
  3. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Toss in the chopped fresh spinach and cook until wilted, about 2-3 minutes. Season lightly with salt, pepper, and red pepper flakes if using. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine the sautéed spinach mixture with cream cheese, crumbled feta, and lemon juice. Stir well until creamy and evenly mixed. Taste and adjust seasoning if needed.
  6. Spoon the filling generously into each portobello cap, pressing lightly to fill the cavity. Don’t overfill or it might spill during baking.
  7. Place the baking sheet in the preheated oven and roast for 18-22 minutes. The mushrooms should be tender, and the filling bubbly and slightly golden on top.
  8. Let the mushrooms rest for 3-5 minutes out of the oven before serving.

Notes

Wipe mushrooms with a damp cloth instead of rinsing to avoid sogginess. Remove gills to reduce moisture. Drain excess liquid during baking if needed. Use room temperature cream cheese for smoother filling. Let mushrooms rest after baking to set filling. Fresh herbs like parsley or dill can be sprinkled on top before serving. For vegan option, substitute cream cheese and feta with plant-based alternatives.

Nutrition

Keywords: portobello mushrooms, stuffed mushrooms, spinach, feta, cream cheese, easy recipe, healthy, vegetarian, gluten-free

Find it online: https://emmayum.com/creamy-spinach-and-feta-stuffed-portobello-mushrooms-easy-healthy-recipe/