Spinach‑Feta Stuffed Portobello Mushrooms

Ingredients

• 2 large Portobello mushroom caps
• 2 cups Fresh spinach leaves
• 1/3 cup Feta cheese
• 2 tablespoons Pine nuts
• 1 tablespoon Olive oil
• 1 clove Garlic, minced
• 1 teaspoon Lemon juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   While the oven heats, place the mushroom caps gill‑side up on a baking sheet, brush lightly with half the olive oil, and set aside.

3. 3

   Heat the remaining olive oil in a skillet over medium heat, add the minced garlic and sauté for 30 seconds, then add the spinach and cook until wilted, about 2 minutes; remove from heat and stir in feta, pine nuts, lemon juice, salt, and pepper.

4. 4

   Spoon the spinach‑feta mixture evenly into the mushroom caps, pressing gently to fill the cavity.

5. 5

   Bake the stuffed mushrooms for 10 minutes, until the tops are golden and the mushrooms are tender.

6. 6

   Remove from the oven, let cool for 1 minute, and serve warm.