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Impress your guests with these beautiful stuffed portobello mushrooms! Filled with a savory mixture of spinach, feta, and herbs, they make an elegant appetizer or a light main dish that’s sure to delight!
Preheat the oven to 375°F (190°C).
Clean the portobello mushrooms, removing the stems and gills, then place them on a baking sheet, gill side up. Drizzle with olive oil and sprinkle with salt and pepper.
In a skillet over medium heat, add olive oil and sauté the minced garlic for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
Remove the skillet from heat and stir in the crumbled feta cheese, dried oregano, salt, and black pepper to taste.
Spoon the spinach and feta mixture evenly into the portobello caps.
Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the cheese is slightly golden.
Serve warm, garnished with fresh herbs if desired. Enjoy!
