Nutari
Spinach and Feta Stuffed Mushrooms
Large portobello mushroom caps filled with a savory mixture of wilted spinach, creamy feta, and herbs, then baked until tender.
280kcal
14gProtein
15gCarbs
19gFat
4gFibre
Ingredients
- 4 large portobello mushroom caps
- 4 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1/4 cup sun-dried tomatoes (chopped)
- 1 tsp oregano
- salt and pepper to taste
- 1/4 cup breadcrumbs
Method
- Preheat oven to 375°F and remove stems and gills from mushroom caps.
- Heat olive oil in a skillet and sauté garlic until fragrant (about 1 minute).
- Add spinach and cook until wilted (3–4 minutes); fold in feta, sun-dried tomatoes, and oregano.
- Fill mushroom caps with spinach mixture and top with breadcrumbs.
- Bake for 15 minutes until mushrooms are tender and filling is heated through.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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