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Try SavoraMediterranean Spinach & Artichoke Stuffed Portobello Mushrooms
These hearty portobello mushrooms are stuffed with a flavorful Mediterranean-inspired filling of spinach, artichoke hearts, feta cheese, and olives. They're perfect as a satisfying vegetarian main course or a delicious appetizer.
Ingredients
- Portobello mushroom caps4
- Fresh spinach5 oz
- (14 oz), drained and chopped Artichoke hearts1 can
- oz, crumbled Feta cheese4
- cup, pitted and chopped Kalamata olives1/2
- cloves, minced Garlic2
- Olive oil2 tablespoons
- Lemon juice1 tablespoon
- Dried oregano1/2 teaspoon
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Preheat oven to 375°F (190°C).
Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Drain any excess liquid.
In a bowl, combine the wilted spinach, chopped artichoke hearts, feta cheese, Kalamata olives, lemon juice, and dried oregano. Season with salt and pepper to taste.
Spoon the spinach and artichoke mixture into the portobello mushroom caps, dividing evenly.
Place the stuffed mushrooms on a baking sheet.
Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and slightly browned.
Let cool slightly before serving. Enjoy!
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