Spanakopita-Stuffed Portobello Mushrooms

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
​Ingredients
  • 3 tablespoons extra-virgin olive oil, divided 
  • 1 bunch scallions, sliced
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • ½ cup crumbled feta cheese, plus 1 tablespoon
  • ¼ cup chopped fresh dill
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 4 medium portobello mushrooms, stems and gills removed (see Tip)
  • Crushed red pepper for garnish

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.
​Directions
  • Step 1: Preheat oven to 400 degrees F.
  • Step 2: 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.
  • Step 3: 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.