Mediterranean Spinach and Feta Stuffed Portobello Mushrooms

Ingredients

Portobello mushrooms

4 large

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Fresh spinach

2 cups, chopped

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Dried oregano

1 teaspoon

Feta cheese

1 cup, crumbled

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms with a damp cloth. Remove the stems and gently scrape out the gills with a spoon, taking care not to break the mushroom caps.
3. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute.
4. Add the chopped spinach to the skillet and sauté until wilted, about 3-4 minutes. Season with salt, pepper, and dried oregano.
5. Remove the skillet from heat and let the spinach mixture cool for a few minutes.
6. In a separate bowl, combine the cooled spinach mixture with the crumbled feta cheese.
7. Evenly distribute the spinach and feta mixture among the mushroom caps, pressing gently to stuff.
8. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
9. Allow the mushrooms to cool slightly before serving. Enjoy this Mediterranean delight!