Stuffed Portobello Mushrooms with Spinach and Feta

These stuffed portobello mushrooms are packed with flavor and nutrients, making them a perfect appetizer or light main dish. The combination of spinach, feta, and sun-dried tomatoes provides a good balance of protein and healthy fats, while the portobello mushrooms add a meaty texture without the need for meat.

Ingredients:

• 4 large portobello mushroom caps

• 2 tablespoons olive oil, divided

• 2 cups fresh spinach, chopped

• 1/2 cup crumbled feta cheese

• 1/4 cup sun-dried tomatoes, chopped

• 2 cloves garlic, minced

• 1/4 teaspoon red pepper flakes (optional)

• Salt and pepper, to taste

• 2 tablespoons pine nuts, toasted

• Fresh basil leaves, for garnish
  

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Clean the portobello mushrooms and remove the stems. Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them gill-side up on a baking sheet.

3. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.

4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.

5. Remove the skillet from the heat and stir in the crumbled feta cheese and sun-dried tomatoes. Season with salt and pepper to taste.

6. Divide the spinach and feta mixture evenly among the mushroom caps, stuffing them generously.

7. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

8. Sprinkle the toasted pine nuts over the stuffed mushrooms and garnish with fresh basil leaves.

9. Serve warm and enjoy!