These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita.
Add scallions and garlic; cook, stirring, until softened, about 3 minutes.
Remove from heat and stir in spinach, 1/2 cup feta, dill, pepper and salt.
Brush mushrooms all over with the remaining 1 tablespoon oil.
Place on a baking sheet and divide the spinach mixture among the mushrooms.
Bake until hot and starting to brown, 15 to 20 minutes.
Sprinkle with the remaining 1 tablespoon feta and with crushed red pepper, if desired, and serve.
Tips
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos.
Using a spoon, scrape off the brown gills from the underside of the mushroom caps.
If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
