Creamy Spinach and Feta Stuffed Portobello Mushrooms

Bynews dail

Feb 25, 2025

Creamy Spinach and Feta Stuffed Portobello MushroomsIngredients:
For the Mushrooms:
4 large portobello mushrooms 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepperFor the Filling:
10 ounces fresh spinach, chopped 1/2 onion, chopped 2 cloves garlic, minced 1/2 cup feta cheese, crumbled 1/4 cup sour cream 1/4 cup grated Parmesan cheese 1/4 teaspoon nutmeg Salt and pepper to tasteInstructions:
1.
Prepare the mushrooms:
Preheat oven to 400°F (200°C).
Remove the stems from the portobello mushrooms and finely chop them.
In a large bowl, combine mushroom caps, olive oil, salt, and pepper.
Toss to coat.
2.
Sauté the filling:
In a large skillet, heat olive oil over medium heat.
Add onion and garlic and sauté until softened.
Add spinach and cook until wilted.
3.
Make the filling:
In a separate bowl, combine sautéed vegetables, feta cheese, sour cream, Parmesan cheese, nutmeg, salt, and pepper.
Stir to combine.
4.
Stuff the mushrooms:
Divide the filling equally among the mushroom caps.
Scoop it into the cavity and press down gently.
5.
Bake:
Bake the stuffed mushrooms for 15-20 minutes, or until heated through and the filling is golden brown.
6.
Serve:
Serve immediately, garnished with additional crumbled feta cheese, if desired.

Creamy Spinach and Feta Stuffed Portobello Mushrooms

Bynews dail

By news dail

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