Spinach & Feta Stuffed Portobello Mushrooms || @xtinaxenos

xtinaxenos Spinach & Feta Stuffed Portobello Mushrooms View my profile

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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 See All

Get App Preheat oven to 400°F. Brush mushrooms with 1 tbs. olive oil & sprinkle with 1/2 tsp. salt & pepper. 1 @xtinaxenos on

Get App Arrange on a baking sheet open end up. Bake 10-12 minutes. Blot/drain any moisture. 2 @xtinaxenos on

Get App Sauté spinach in 1 tsp olive oil until wilted. Squeeze out moisture. Transfer/cool in a large bowl. 3 @xtinaxenos on

Get App In the bowl with the spinach, mix spinach, scallions, herbs, cheeses, egg, salt & pepper. 4 @xtinaxenos on

Get App Fill mushroom caps with filling. Crumble additional feta on top. Bake for 10 min. Broil for 2 min. 5 @xtinaxenos on

Get App Serve with your favorite salad or roasted potatoes. Visit MySweetGreek.com for the full recipe. 6 @xtinaxenos on

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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. Chestnut & Pearl Onion Stew (Kastana Stifado) Fava — Greek Yellow Split Pea Purée Watermelon, Feta, Mint & Fennel Salad Avocado Skordalia (Avocado Garlic Dip) View full profile

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