Spinach and Feta Stuffed Portobello Mushrooms: A Delicious and Healthy Meal

Looking for a satisfying and flavorful vegetarian meal? These Spinach and Feta Stuffed Portobello Mushrooms are the perfect choice! They’re packed with nutrients, incredibly easy to make, and deliver a delicious combination of earthy mushrooms, creamy feta, and vibrant spinach. This recipe is perfect for a weeknight dinner, a potluck contribution, or even a sophisticated appetizer. We’ll guide you through each step with clear instructions and helpful tips to ensure your stuffed mushrooms are a culinary success.

Why You’ll Love This Recipe

* **Healthy and Nutritious:** Portobello mushrooms are a great source of B vitamins, antioxidants, and selenium. Spinach is loaded with vitamins A and C, iron, and fiber. Feta cheese provides calcium and protein. This dish is a powerhouse of nutrients!
* **Flavorful and Satisfying:** The earthy flavor of the mushrooms pairs beautifully with the salty feta and the fresh spinach. A touch of garlic and herbs elevates the dish to a gourmet experience.
* **Easy to Make:** This recipe requires minimal prep time and is straightforward to follow, making it ideal for busy weeknights.
* **Versatile:** You can easily customize this recipe to suit your dietary needs and preferences. We’ll offer suggestions for variations and substitutions later in this post.
* **Impressive Presentation:** Stuffed portobello mushrooms look elegant and are perfect for serving to guests.

Ingredients You’ll Need

* **4 Large Portobello Mushrooms:** Choose mushrooms that are firm, with a smooth, even color. Avoid mushrooms that are slimy or have dark spots.
* **10 oz Fresh Spinach:** Fresh spinach is best, but frozen spinach (thawed and squeezed dry) can be used in a pinch. Make sure to remove any tough stems.
* **4 oz Feta Cheese:** Use a good quality feta cheese for the best flavor. Crumbled feta is the most convenient.
* **2 Cloves Garlic:** Freshly minced garlic is essential for adding a pungent aroma and flavor.
* **2 Tablespoons Olive Oil:** Use extra virgin olive oil for the best flavor and health benefits.
* **1/4 Cup Breadcrumbs:** Breadcrumbs help to bind the filling and add a pleasant texture. Panko breadcrumbs create a crispier topping.
* **1 Tablespoon Lemon Juice:** Lemon juice brightens the flavors and adds a touch of acidity.
* **1 Teaspoon Dried Oregano:** Oregano complements the other flavors and adds an earthy note.
* **1/2 Teaspoon Red Pepper Flakes (optional):** For a touch of heat, add a pinch of red pepper flakes.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Fresh parsley, chopped scallions, or a drizzle of balsamic glaze.

Step-by-Step Instructions

Follow these detailed instructions to create perfect Spinach and Feta Stuffed Portobello Mushrooms:

**Step 1: Prepare the Portobello Mushrooms**

1. **Clean the Mushrooms:** Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt or debris. Avoid soaking them in water, as they will absorb too much moisture and become soggy.
2. **Remove the Stems:** Twist off the mushroom stems. You can discard them, or save them for another use, such as making vegetable broth or adding them to a soup or stir-fry. Finely chop the stems if you plan to use them in the filling (see variations below).
3. **Remove the Gills (Optional):** While not strictly necessary, removing the gills can prevent the mushrooms from turning black during cooking and can make the filling stand out more. Use a spoon to gently scrape out the dark gills from the underside of each mushroom cap.
4. **Season the Mushroom Caps:** Drizzle each mushroom cap with a small amount of olive oil (about 1/2 teaspoon each). Sprinkle with salt and pepper. This will help to season the mushrooms from the inside out.

**Step 2: Prepare the Spinach and Feta Filling**

1. **Cook the Spinach:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook until it wilts, about 2-3 minutes. If using frozen spinach, make sure it is thoroughly thawed and squeezed dry before adding it to the skillet. This step is crucial to remove excess moisture from the spinach and prevent the filling from becoming watery.
2. **Add Garlic:** Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. **Combine Ingredients:** Remove the skillet from the heat and transfer the spinach and garlic mixture to a large bowl. Add the feta cheese, breadcrumbs, lemon juice, oregano, and red pepper flakes (if using). Mix well to combine all ingredients.
4. **Taste and Adjust Seasoning:** Taste the filling and adjust the seasoning with salt and pepper as needed. Remember that feta cheese is already salty, so be careful not to over-salt.

**Step 3: Stuff the Portobello Mushrooms**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Stuff the Mushrooms:** Place the prepared portobello mushroom caps, gill-side up, on a baking sheet lined with parchment paper or aluminum foil. Divide the spinach and feta filling evenly among the mushroom caps, mounding it slightly.

**Step 4: Bake the Stuffed Mushrooms**

1. **Bake:** Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned. The exact baking time will depend on the size of your mushrooms and your oven. Check the mushrooms periodically to ensure they are not burning.

**Step 5: Garnish and Serve**

1. **Garnish (Optional):** Remove the stuffed mushrooms from the oven and let them cool slightly before garnishing with fresh parsley, chopped scallions, or a drizzle of balsamic glaze.
2. **Serve:** Serve the Spinach and Feta Stuffed Portobello Mushrooms immediately. They can be served as a main course, a side dish, or an appetizer. They pair well with a simple salad or roasted vegetables.

Tips for Perfect Stuffed Portobello Mushrooms

* **Choose the Right Mushrooms:** Select large, firm portobello mushrooms with a smooth, even color. Avoid mushrooms that are slimy or have dark spots.
* **Don’t Overcrowd the Pan:** If your baking sheet is too crowded, the mushrooms will steam instead of bake. Use two baking sheets if necessary.
* **Don’t Overfill the Mushrooms:** Overfilling the mushrooms can cause the filling to spill out during baking.
* **Use Good Quality Feta:** The quality of the feta cheese will significantly impact the flavor of the dish. Choose a good quality feta cheese that is creamy and flavorful.
* **Squeeze Out Excess Moisture:** If using frozen spinach, be sure to thaw it completely and squeeze out all excess moisture before adding it to the filling. This will prevent the filling from becoming watery.
* **Adjust Baking Time:** The baking time may vary depending on the size of your mushrooms and your oven. Check the mushrooms periodically and adjust the baking time accordingly.
* **Let Rest Before Serving:** Allow the stuffed mushrooms to rest for a few minutes before serving to allow the flavors to meld together.

Variations and Substitutions

* **Add Meat:** For a heartier meal, add cooked and crumbled sausage, ground beef, or shredded chicken to the filling.
* **Add Vegetables:** Get creative and add other vegetables to the filling, such as diced bell peppers, zucchini, or onions. Saute the vegetables before adding them to the filling.
* **Use Different Cheeses:** Experiment with different cheeses, such as goat cheese, mozzarella, or Parmesan cheese. A blend of cheeses can add complexity to the flavor.
* **Add Herbs:** Try different herbs, such as basil, thyme, or rosemary. Fresh herbs are best, but dried herbs can be used in a pinch.
* **Use Different Breadcrumbs:** Substitute panko breadcrumbs for a crispier topping, or use gluten-free breadcrumbs for a gluten-free option.
* **Add Nuts:** Add chopped walnuts, pecans, or pine nuts to the filling for added texture and flavor.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a spicier kick.
* **Vegan Option:** To make this recipe vegan, substitute the feta cheese with a vegan feta alternative or nutritional yeast. You can also add chopped nuts for a creamy texture.
* **Mushroom Stems:** Finely chop the removed mushroom stems and sauté them with the garlic before adding the spinach. This adds more mushroom flavor to the filling and reduces waste.

Serving Suggestions

Spinach and Feta Stuffed Portobello Mushrooms can be served in a variety of ways:

* **Main Course:** Serve two stuffed mushrooms per person as a main course, accompanied by a side salad or roasted vegetables.
* **Side Dish:** Serve one stuffed mushroom per person as a side dish to complement a grilled steak, chicken, or fish.
* **Appetizer:** Cut the stuffed mushrooms into smaller pieces and serve them as an appetizer at a party or gathering.
* **Lunch:** Enjoy a stuffed mushroom for a healthy and satisfying lunch.

Storage and Reheating Instructions

* **Storage:** Leftover stuffed portobello mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the stuffed mushrooms in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy. To retain a crispier topping, avoid microwaving.

Nutritional Information (per serving)

(Note: Nutritional information is approximate and may vary based on specific ingredients used.)

* Calories: Approximately 250-300
* Protein: 15-20 grams
* Fat: 15-20 grams
* Carbohydrates: 10-15 grams
* Fiber: 3-5 grams

Frequently Asked Questions (FAQ)

* **Can I make these stuffed mushrooms ahead of time?**
Yes, you can prepare the filling and stuff the mushrooms ahead of time. Store them in the refrigerator until ready to bake. Add a few minutes to the baking time if baking from cold.
* **Can I freeze these stuffed mushrooms?**
While you can freeze them, the texture of the mushrooms may change slightly after thawing. If freezing, bake them for a shorter time than usual, allow them to cool completely, and then freeze them in an airtight container. When ready to eat, thaw them completely and bake them until heated through.
* **What if I don’t like feta cheese?**
You can substitute feta cheese with another cheese of your choice, such as goat cheese, mozzarella, or Parmesan cheese. Or try a vegan alternative.
* **My filling is too watery. What did I do wrong?**
The most likely cause is that you didn’t squeeze out enough moisture from the spinach. Be sure to thoroughly thaw and squeeze dry frozen spinach before using it. If using fresh spinach, cook it until it wilts and releases some of its moisture.
* **My mushrooms are burning on the bottom. What should I do?**
Lower the oven temperature slightly and/or place a baking sheet underneath the baking sheet with the stuffed mushrooms to provide extra insulation.

Conclusion

These Spinach and Feta Stuffed Portobello Mushrooms are a delicious and healthy meal that is sure to impress. With their rich flavors, ease of preparation, and versatility, they are perfect for any occasion. So, gather your ingredients, follow our step-by-step instructions, and enjoy a culinary masterpiece!

Enjoy!