Print Options:

Greek Stuffed Portobello Mushrooms

Yields5 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

These Greek Stuffed Portobello Mushrooms are calling your name. They're hearty, filling and jam-packed with flavour.

 5 Portobello mushrooms, stems removed (dice stems to add to spinach mixture)
 350 g fresh spinach, chopped
 2 tbsp olive oil, plus extra for baking mushrooms
 ¼ cup spring onions, finely sliced
 2 garlic cloves, finely chopped
 150 g Greek feta, plus extra 50g to crumble on top
 10 g dill leaves, roughly chopped
 1 egg
 pepper to taste
 freshly grated parmesan
 lemon wedges to serve
1

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.

2

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.

3

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.

4

Serve immediately with sliced lemon wedges.

Nutrition Facts

Servings 0