Stuffed Portobello Caps with Spinach and Sun‑Dried Tomatoes

Ingredients

• 4 large caps portobello mushrooms
• 150 g fresh spinach
• 30 g sun‑dried tomatoes
• 20 g pumpkin seeds
• 2 tbsp olive oil
• 1 garlic clove
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat oven to 190°C. Remove stems from mushrooms and brush caps with 1 tbsp olive oil.

2. 2

   Heat remaining olive oil in a pan; sauté minced garlic, then add spinach until wilted.

3. 3

   Stir in chopped sun‑dried tomatoes and pumpkin seeds; season with salt and pepper.

4. 4

   Stuff each mushroom cap with the spinach mixture and bake 12‑15 minutes until mushrooms are tender.