Spinach & Feta Stuffed Portobellos

Ingredients

• 2 large Portobello mushroom caps
• 2 cups Fresh spinach
• 1/3 cup Feta cheese
• 1/4 cup Breadcrumbs
• 1 tablespoon Olive oil
• 1 clove Garlic, minced
• 1 teaspoon Lemon juice(optional)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a skillet, heat olive oil over medium heat, add minced garlic and sauté for 30 seconds, then add spinach and cook until wilted, about 3 minutes; season with salt, pepper, and optional lemon juice.

3. 3

   Remove the skillet from heat, stir in feta cheese and breadcrumbs until combined.

4. 4

   Place the mushroom caps on the prepared baking sheet, stem side up, and spoon the spinach‑feta mixture into each cap, pressing gently to fill.

5. 5

   Bake for 12‑15 minutes, until the mushrooms are tender and the tops are lightly golden.

6. 6

   Remove from oven, let cool 2 minutes, then serve warm.