“These turned out delicious! So simple and easy but big on flavour. Loved the idea of doing a quick marinade. Thank you!”
2 portobello mushroom caps 3 cups fresh spinach – chopped 4 garlic cloves – minced 3 tbsp. feta cheese – crumbled 1 tbsp. balsamic vinegar ¼ cup olive oil – for marinade, and 3 tbsp. for pan garlic powder – just a sprinkle sage spice – just a sprinkle salt & pepper – to taste
Stuffed Portobello Mushrooms
Prep & Sautée
Preheat oven to 400 F. Remove mushroom stems and marinate in oil, balsamic vinegar, garlic powder and sage. Mince garlic, chop spinach and sauté garlic in 3tbsp. Olive oil for 3-4 minutes.
Sauté, Stuff & Bake
Sauté spinach with garlic for 4-5 minutes. Sprinkle with salt & pepper. Bake mushrooms, face-down, for 10 minutes. Turn over and stuff with spinach. Top with feta. Bake for 20 minutes and serve.