- Serves: 5
- Preparation: 10 minutes
- Cooks In: 30 minutes
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Ingredients
Method
Preheat a fan-forced oven to 180°C. Heat two tbsp of olive oil in a frying pan. Add the garlic & spring onions and cook for 3 minutes, until fragrant. Pour into a large mixing bowl, along with the chopped spinach. Stir to combine, then add the diced portobello stems, dill, feta & pepper to taste. Mix well to combine. Now add the egg, and mix again. Set aside.
Arrange the Portobello mushrooms top down on a large baking tray. Spray or brush the mushrooms all over with olive oil, then season with salt. Cook for 10 minutes, remove from the oven and dab gently with a paper towel to remove excess liquid. Then divide the spinach mixture between the mushrooms. Top with crumbled feta & parmesan.
Bake in the oven for a further 8 minutes, then turn on the grill and cook for a further 2–3 minutes, until the feta becomes golden.
Serve immediately with sliced lemon wedges.
Ingredients
Directions
Preheat a fan-forced oven to 180°C. Heat two tbsp of olive oil in a frying pan. Add the garlic & spring onions and cook for 3 minutes, until fragrant. Pour into a large mixing bowl, along with the chopped spinach. Stir to combine, then add the diced portobello stems, dill, feta & pepper to taste. Mix well to combine. Now add the egg, and mix again. Set aside.
Arrange the Portobello mushrooms top down on a large baking tray. Spray or brush the mushrooms all over with olive oil, then season with salt. Cook for 10 minutes, remove from the oven and dab gently with a paper towel to remove excess liquid. Then divide the spinach mixture between the mushrooms. Top with crumbled feta & parmesan.
Bake in the oven for a further 8 minutes, then turn on the grill and cook for a further 2–3 minutes, until the feta becomes golden.
Serve immediately with sliced lemon wedges.
