These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita. To keep them quick, we ditched the phyllo, so they're great for an easy weeknight vegetarian dinner. Source: EatingWell.com, February 2020

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F.

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  • Heat 2 tablespoons oil in a large skillet over medium heat. 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 reserved 1 tablespoon feta 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.

Nutrition Facts

197 calories; 15.4 g total fat; 4.6 g saturated fat; 19 mg cholesterol; 332 mg sodium. 659 mg potassium; 9.9 g carbohydrates; 4 g fiber; 4 g sugar; 8 g protein; 8743 IU vitamin a iu; 10 mg vitamin c; 153 mcg folate; 224 mg calcium; 2 mg iron; 72 mg magnesium;