Vegetable and Feta Stuffed Portobello Mushrooms

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Feta cheese (1/2 cup, crumbled)
• Spinach (2 cups, chopped)
• Garlic (2 cloves, minced)
• Red onion (1/2, diced)
• Zucchini (1, diced)
• Red bell pepper (1, diced)
• Olive oil (2 tablespoons)
• Portobello mushrooms (2 large)

Instructions

1. Preheat the oven to 375°F.
2. Remove the stems from the portobello mushrooms and scrape out the gills with a spoon.
3. Heat olive oil in a skillet over medium heat. Add the red bell pepper, zucchini, red onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
5. Remove the skillet from heat and stir in the crumbled feta cheese. Season with salt and pepper to taste.
6. Place the portobello mushrooms on a baking sheet. Spoon the vegetable and feta mixture into the mushroom caps.
7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Garnish with fresh parsley before serving.