These delightful baked Portobello mushrooms are filled with a savory mixture of spinach and feta cheese, topped with fresh tomatoes and garlic for a deliciously satisfying dish.
Ingredients
4 caps Portobello mushrooms
1/2 cup Feta cheese
1 cup Fresh spinach
1 medium Fresh tomatoes
2 cloves Garlic
1 tablespoon Balsamic vinegar
to taste Salt
to taste Pepper
Method
Preheat your oven to 350°F (175°C) and line two 9x13-inch baking dishes with parchment paper.
Take 2 Portobello mushroom caps and set them in each of the prepared baking dishes.
Stuff each mushroom cap with 2 tablespoons of crumbled feta cheese, then add a heaping 1/4 cup of fresh spinach on top, followed by another 2 tablespoons of feta.
Layer sliced fresh tomatoes over the stuffed mushrooms, then add minced garlic and season with a dash of salt and pepper.
Bake in the preheated oven for 30 minutes, or until the mushrooms are soft and the cheese is bubbling and lightly browned.
Just before serving, drizzle a small amount of balsamic vinegar over the mushrooms for an extra burst of flavor.
