“These turned out delicious! So simple and easy but big on flavour. Loved the idea of doing a quick marinade. Thank you!”

- Monique

READER REVIEW

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

INGREDIENTS

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Stuffed Portobello Mushrooms

YIELD

2 mushrooms

COURSE

Side Dish

TIME

50 minutes

LEVEL

Beginner

Prep & Sautée

1

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.

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Sauté, Stuff & Bake

2

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.

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