Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

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For tonight’s dinner, we kept it meatless — as we did with the other dishes this week (tomorrow, we’re having chicken…), and I made some beautiful stuffed portobello mushrooms.  They were delicious and probably the best vegetarian meal I have ever made.  I found the recipe on Guilty Kitchen, and I found it to be very easy, not to mention a fun dish to make!  Unfortunately, the picture turned out pretty dark.  But trust me, you want to make this.

You can serve this with quinoa and a red sauce like we did, or whatever suits your fancy!

Stuffed Portobello Mushrooms

from Guilty Kitchen

• 2 large portobello mushroom caps
• 1 small onion, diced
• 1 clove garlic, minced
• 2 tbsp. olive oil
• 1/4 c. sun-dried tomatoes (in oil), sliced into medium pieces
• 3 crimini mushrooms, diced
• 8 oz. spinach leaves, chopped or torn into medium pieces
• about 2 1/2 oz. of feta (I used reduced fat feta, but if you use full-fat feta, the cheese will brown more when you bake it)
• 1/3 c. shredded Parmesan cheese

1. Preheat oven to 375 degrees.
2. Remove stems from portobello mushroom caps and chop.  Add to other mushrooms.  Put caps on an ungreased cookie sheet.
3. Heat 1 tbsp. oil in pan.  Saute garlic and onions until translucent.
4. Add tomatoes and mushrooms and cook over medium heat for 5 minutes.
5. Add spinach, and cook until completely wilted.  Stir in Parmesan, and remove from heat once it is melted.
6. Spoon mixture into mushroom caps.  Top with feta cheese.
7. Bake for 20-25 minutes.

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