Stuffed Portobello Mushrooms with Spinach and Feta

Ingredients and Weight:

• 8 large portobello mushrooms (1 pound)
• 1 cup chopped spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup bread crumbs

Preparation Time:

20 minutes

Preparation Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Remove stems from portobello mushrooms and finely chop.
3. Heat olive oil in a large skillet over medium heat. Add chopped mushroom stems, onion, and garlic. Cook until softened, about 5 minutes.
4. Stir in chopped spinach, salt, and pepper. Cook until spinach is wilted, about 3 minutes.
5. Remove skillet from heat and stir in feta cheese, Parmesan cheese, and bread crumbs.
6. Fill each portobello mushroom cap with the spinach mixture.
7. Bake in preheated oven for 20-25 minutes, or until mushrooms are tender and filling is hot and bubbly.

Nutritional Information:

• Calories: 175 per mushroom
• Fat: 10 grams
• Saturated Fat: 5 grams
• Cholesterol: 30 milligrams
• Sodium: 250 milligrams
• Carbohydrates: 15 grams
• Fiber: 4 grams
• Protein: 12 grams

Dish Characteristics:

• Savory and flavorful
• Creamy and cheesy
• Low-carb option
• Suitable for vegetarians

User Comments:

• "These stuffed mushrooms were absolutely delicious! The spinach and feta filling was perfect and the mushrooms were cooked to perfection."
• "I made these for a dinner party and everyone loved them. They're a great appetizer or side dish."
• "I'm not a big fan of mushrooms, but these stuffed mushrooms were so good that I ate two of them!"

Special Precautions and Tips:

• If mushrooms are large, use 6 instead of 8.
• Season with additional salt and pepper to taste.
• Serve stuffed mushrooms hot or at room temperature.