Spinach & Feta Stuffed Portobello Mushrooms
Made with 
Hello!
Made with 
4 large
Portobello Mushroom Caps
3/4 pound
Spinach, chopped
3
Scallions, chopped
1/2 cup
Kefalotiri or Romano Cheese
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
Preheat oven to 400°F. Brush mushrooms with 1 tbs. olive oil & sprinkle with 1/2 tsp. salt & pepper.
1
Made with 
Arrange on a baking sheet open end up. Bake 10-12 minutes. Blot/drain any moisture.
2
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Sauté spinach in 1 tsp olive oil until wilted. Squeeze out moisture. Transfer/cool in a large bowl.
3
Made with 
In the bowl with the spinach, mix spinach, scallions, herbs, cheeses, egg, salt & pepper.
4
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Fill mushroom caps with filling. Crumble additional feta on top. Bake for 10 min. Broil for 2 min.
5
Made with 
Serve with your favorite salad or roasted potatoes. Visit MySweetGreek.com for the full recipe.
6
Made with 
Thanks!!
Made with