Spanakopita-Stuffed Portobello Mushrooms

3 Ratings
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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.

Carolyn Casner
Source: EatingWell.com, February 2020

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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 remaining 1 tablespoon feta and with crushed red pepper, if desired, 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

Serving Size:
1 mushroom
Per Serving:
197 calories; protein 8g; carbohydrates 9.9g; dietary fiber 4g; sugars 4.1g; fat 15.4g; saturated fat 4.6g; cholesterol 18.8mg; vitamin a iu 8742.8IU; vitamin c 10.5mg; folate 153.1mcg; calcium 224.2mg; iron 2.3mg; magnesium 72.5mg; potassium 659mg; sodium 331.7mg.
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