These easy, vegetarian Greek Spinach and Feta Stuffed Mushrooms are hearty enough for a main dish!
I’m on a kick lately of only making one thing for dinner. As in, I refuse to be a short order cook. I just can’t prepare chicken nuggets for Owen, mashed sweet potatoes for June, and then a “real” meal for Alex and me.
Last week I made brown rice risotto, and discovered that I am, evidently, the only person in my family who likes brown rice. Another night, I made a broccoli omelet. Owen took one bite and said he “a little bit liked it.” Then I made him take another bite, and he ran gagging across the kitchen and spit it into the trash.
Our most successful dinner was “toast night,” when I toasted up a bunch of bread and set out a platter of cheese, jam, and smashed avocado.
Things will get better, right?
I’m not giving in, but the other day I took a little break and cooked something just for me. Something my five-year-old would NEVER eat, nor would Alex, who is cheese-phobic.
I made these easy, vegetarian Greek Spinach and Feta Stuffed Mushrooms. And they were delicious.
Hearty Portobello mushrooms caps are roasted until tender, then stuffed with toasted whole wheat panko; sautéed spinch; salty, crumbly feta; and plenty of garlic, lemon, dill, and oregano for flavor.
The recipe is adapted from one I found in an old issue of Cook’s Country. You could definitely mix it up to suit your taste. Try adding chickpeas, sundried tomatoes, or marinated artichoke hearts, or swap kale or chard for the spinach.
These stuffed mushrooms are hearty enough for a main course. They also keep well in the fridge for about three days. I should know–I’m (blissfully) the only one in my family who is eating them.
Greek Spinach and Feta Stuffed Mushrooms
These easy, vegetarian stuffed mushrooms are hearty enough to serve as a main dish!
- 6 large portobello mushroom caps
- extra vigin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs preferably whole wheat
- 2 large garlic cloves, minced
- 1 6-ounce package baby spinach
- 1 cup crumbled feta cheese
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon each dried oregano and dried dill
Preheat the oven to 475°F. Using a small spoon, scrape the gills from the underside of the mushroom caps. Brush the mushroom caps lightly with olive oil (if you have olive oil spray, use it!) and season them generously with salt and pepper. Arrange them gill side down on a baking sheet and roast until tender, 10 to 12 minutes. Transfer the mushroom caps to a paper towel-lined plate to drain. Wipe any excess water from the baking sheet. (Leave the oven on.)
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until panko is toasted and garlic is fragrant, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the feta, lemon zest, oregano, and dill.
Arrange the mushroom caps gill side up on the baking sheet. Divide the spinach mixture evenly between them. Return the mushrooms to the oven and roast just until the feta begins to brown, 6 to 8 minutes.
This recipe is loosely adapted from Cook's Country.
If you love mushrooms, check out these other recipes: