Spinach & Feta Stuffed Portobello Mushrooms || @xtinaxenos

xtinaxenos Spinach & Feta Stuffed Portobello Mushrooms Made with

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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

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

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

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

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

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

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

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