When it comes to wholesome, satisfying meals, stuffed mushrooms are always a crowd-pleaser. These spinach and feta stuffed portobello mushrooms are not only delicious but also incredibly nutritious. Portobello mushrooms are a great low-calorie, low-carb base for a variety of fillings, and their meaty texture makes them a perfect substitute for more calorie-dense dishes. The combination of spinach and feta provides a delightful mix of flavors and nutrients that will leave you feeling both full and nourished. Whether you are looking for a tasty appetizer, a savory side, or a light main course, these stuffed mushrooms are sure to impress!

Ingredients:

•   4 large portobello mushrooms, stems removed and gills scraped out

•   1 tablespoon olive oil

•   1 small onion, finely chopped

•   3 cloves garlic, minced

•   5 cups fresh spinach, roughly chopped

•   Salt and pepper, to taste

•   1/4 teaspoon red pepper flakes (optional)

•   1/2 cup crumbled feta cheese

•   1/4 cup breadcrumbs (use whole wheat or gluten-free if preferred)

•   2 tablespoons Parmesan cheese, grated

•   1 tablespoon lemon juice

•   1 serving of 3 Second Salad

•   1 tablespoon fresh parsley, chopped (for garnish)

Directions:

1.      Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Clean the portobello mushrooms by wiping them gently with a damp cloth to remove any dirt. Remove the stems and scrape out the gills with a spoon to create space for the filling. Brush both sides of the mushrooms with olive oil and season them with a little salt and pepper. Place the mushrooms gill-side up on the prepared baking sheet.

2.      Make the Spinach and Feta Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Add the chopped spinach to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes, stirring frequently, until the spinach is wilted and any excess moisture has evaporated. Remove the skillet from heat and stir in the crumbled feta cheese, breadcrumbs, Parmesan cheese, and lemon juice. Open the capsules of one serving of 3 Second Salad and add the beadlets to the mixture. Mix until all ingredients are well combined.

3.      Stuff the Mushrooms: Divide the spinach and feta mixture evenly among the prepared mushrooms, pressing it down gently to compact it. Place the stuffed mushrooms in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.

4.      Serve and Garnish: Remove the stuffed mushrooms from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley and a sprinkle of additional Parmesan cheese, if desired. Serve warm as an appetizer, side dish, or light main course.

Tips for Making the Best Stuffed Portobello Mushrooms

•   Choose Fresh Mushrooms: Look for firm and large Portobello mushrooms with a smooth, even surface. Avoid mushrooms that appear slimy or have dark spots.

•   Don’t Overcook the Mushrooms: Mushrooms release a lot of water when cooked, so avoid overbaking to prevent them from becoming too watery.

•   Customize the Filling: Feel free to add other vegetables like bell peppers or sun-dried tomatoes to the filling, or substitute the feta cheese with goat cheese or mozzarella for a different flavor profile.

•   Want to Make it Vegan?: To make this recipe vegan, use a dairy-free feta alternative and nutritional yeast instead of Parmesan cheese.