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Spinach & Feta Stuffed Portobello Mushrooms
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4 large
Portobello Mushroom Caps
3/4 pound
Spinach, chopped
3
Scallions, chopped
1/2 cup
Kefalotiri or Romano Cheese
1/2 cup + extra for garnish
Feta Cheese
1 bunch
Dill, chopped
1 bunch
Fresh Mint, chopped
2
Garlic Cloves, chopped
1 teaspoon
Kosher Salt
1 teaspoon
Black Pepper
1 tablespoon + 1 teaspoon
Extra Virgin Olive Oil
1
Egg
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Preheat oven to 400°F. Brush mushrooms with 1 tbs. olive oil & sprinkle with 1/2 tsp. salt & pepper.
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Arrange on a baking sheet open end up. Bake 10-12 minutes. Blot/drain any moisture.
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Sauté spinach in 1 tsp olive oil until wilted. Squeeze out moisture. Transfer/cool in a large bowl.
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In the bowl with the spinach, mix spinach, scallions, herbs, cheeses, egg, salt & pepper.
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Fill mushroom caps with filling. Crumble additional feta on top. Bake for 10 min. Broil for 2 min.
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Serve with your favorite salad or roasted potatoes. Visit MySweetGreek.com for the full recipe.
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Thanks!!
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xtinaxenos
Christina Xenos
I’m a cookbook author and chef who loves showing you how to make healthy and delicious food easily.
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