Stuffed Portobello Mushrooms with Spinach and Feta
Description
Stuffed portobello mushroom caps loaded with spinach, fresh tomatoes, and feta cheese are perfect for a vegetarian lunch or dinner, or a side dish alongside any meal.
Ingredients
•
4 large portobello mushroom caps
•
1 cup crumbled feta cheese
•
1 cup torn fresh spinach
•
4 small Campari tomatoes, sliced
•
1/2 teaspoon dehydrated minced garlic, or to taste
•
salt and ground black pepper to taste
•
1 teaspoon balsamic vinegar, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
2
Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
3
Bake in the preheated oven for 30 minutes.
4
Drizzle with balsamic vinegar just before serving.