Stuffed portabella mushroom with spinach and feta

stuffed mushroom

Have you ever had one of those giant portabella caps stuffed with anything? I’ve only had it a couple of times and I love the concept. The stuffed portabella always tastes good.  I decided to experiment on my own and made this the other night.

Level of Difficulty: Easy Time Required: Prep Time – 5 min; Cook Time – 25 min

Ingredients:

2 large portabella mushroom caps

1/4 cup onion, diced

3 cloves garlic, minced

3T extra virgin olive oil

salt and pepper

1/2 lb baby leaf spinach

1/4 lb feta cheese, crumbled (my favorite right now I get at Costco – TNUVA Feta, really good!!)

Special Equipment and Other Items Needed:

Grill (could be done in oven too)

Preparing portabella stuffed mushrooms:

Start your grill over medium high heat. Clean the portabella (if you want to know how to properly clean mushrooms, check out this short video)

stuffed mushroom

In a large sauté pan, add olive oil over medium heat. Add garlic and onion and sauté until golden.

portabella mushroom recipe

Add spinach and sauté until wilted.

portabella caps

Season with salt and pepper. Place spinach in a bowl and let cool a couple of minutes. Add feta and fold in gently.

portabella recipe

Salt and pepper the underside of the portabella cap (where the gills are) and place on grill for about 5 minutes.

IMG_2600

Remove from grill and brush the top of the mushroom cap with olive oil. Add spinach mixture.  Return to grill and grill for about 10 minutes or until mushroom is to desired level of tenderness.

stuffed mushroom

Meal Ideas:

You could make this into a meal if your mushroom cap is large enough. If I served it as the main course, I would add some sausage (chorizo preferably) to the spinach mixture. That would be awesome!!

Shown here with blackened tuna with cowboy caviar

seared tuna with stuffed mushroom

3 comments

  1. Kim says:

    I made these for dinner tonight and they were fabulous! I marinated the mushroom caps in olive oil, minced garlic, and lemon juice for about an hour ahead of time, then added cooked Italian sausage (that I had leftover in the freezer) to the spinach mixture, along with a squeeze of fresh lemon. Huge hit! I will definitely make these again. Thanks for the inspiration!

  2. […] put anything you want in these mushrooms. Make them your own with the ingredients that you love. Here is one Melissa made a while back for a slight […]

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