Vegetable and Feta Stuffed Portobello Mushrooms

Ingredients

Fresh parsley

1/4 cup, finely chopped

Salt and pepper

to taste

Feta cheese

1 cup, crumbled

Spinach

2 cups, chopped

Garlic

2 cloves, minced

Red onion

1/2 cup, finely diced

Zucchini

1 cup, diced

Red bell pepper

1 cup, diced

Olive oil

2 tablespoons

Portobello mushrooms

4, large, stems and gills removed

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the portobello mushrooms by removing the stems and scraping out the gills with a spoon. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the red onion, red bell pepper, zucchini, and garlic. Sauté until the vegetables are tender, about 5 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, approximately 2 minutes.
5. Remove the skillet from the heat and stir in the crumbled feta cheese. Season with salt and pepper to your taste.
6. Place the prepared portobello mushrooms on a baking sheet. Spoon the sautéed vegetable and feta mixture into the mushroom caps, ensuring they are evenly filled.
7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Remove from the oven and garnish with a sprinkle of fresh parsley before serving. Enjoy your gourmet, home-cooked meal!