Stuffed Portobello Mushrooms with Spinach and Feta
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:
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Ingredients for - Stuffed Portobello Mushrooms with Spinach and Feta

1. Portobello mushroom caps - 4 large
2. Crumbled feta cheese - 1 cup
3. Torn fresh spinach - 1 cup
4. Campari tomatoes, sliced - 4 small
5. Dehydrated minced garlic, or to taste - ½ teaspoon
6. Salt and ground black pepper to taste - ½ teaspoon
7. Balsamic vinegar, or to taste (Optional) - 1 teaspoon

How to cook deliciously - Stuffed Portobello Mushrooms with Spinach and Feta

1. Stage

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

2. Stage

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.

3. Stage

Bake in the preheated oven for 30 minutes.

4. Stage

Drizzle with balsamic vinegar just before serving.

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