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Portobello Mushroom Stuffed with Cheese and Spinach

By chef Gulasch

Portobello mushrooms stuffed with spinach and feta cheese, served with a salad mix.

26 min
Easy

5 min prep Β· 21 min cook

Portobello Mushroom Stuffed with Cheese and Spinach
406 kcal Β· per serving
Protein 20g Carbs 32g Fat 20g
Ingredients

What you will need

7 items Β· serves 1
  • Portobello 2 pcs
  • Feta 50 g
  • Fresh Spinach 0.5 pcs
  • Onion 1 pcs
  • Garlic 2 pcs
  • Tomato Paste 0.5 tbsp
  • Salad Mix 0.25 pcs

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Method

Steps to cook

9 steps Β· 21 min cook

  1. Prepare the ingredients.. Prepare all the ingredients and preheat the oven to 190 C πŸ„β€πŸŸ«βœ¨

  2. Slice the onion. Finely chop the onion

  3. Chop the garlic. Finely mince the garlic

  4. Add the garlic. Saute the onion with the garlic in a pan over medium heat for about 3-4 minutes, until translucent

  5. Add the tomato paste. Add the tomato paste and saute over medium heat for about 1 minute

  6. Add the spinach. Add the spinach and saute over medium heat for about 2 minutes, until wilted and reduced in volume

  7. Bake the portobellos. Brush the portobellos with oil on both sides, fill with the spinach mixture, crumble the feta on top, drizzle with oil, and bake in the oven for about 15-20 minutes, until tender and lightly golden

  8. Season the salad. Season the salad with olive oil, salt, and pepper and toss

  9. Serve.. Serve the portobellos with the mixed salad πŸ„β€πŸŸ«πŸ₯—βœ¨

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