Description
Stuffed Portobello Mushrooms filled with a savory mixture of spinach, feta cheese, and pine nuts, offering a delightful vegan option for any meal.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup pine nuts, toasted
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add chopped spinach and cook until wilted.
- Remove from heat and mix in feta cheese and toasted pine nuts.
- Season with salt and pepper to taste.
- Stuff each Portobello mushroom cap with the spinach mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes.
- Garnish with fresh herbs if desired and serve warm.
Notes
- For a vegan version, substitute feta cheese with a plant-based alternative.
- Feel free to add other vegetables or spices to the stuffing for extra flavor.
- These mushrooms can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Stuffed Portobello Mushrooms, Spinach, Feta, Pine Nuts, Vegan Recipe