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Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our exquisite recipe for Mediterranean Delight Stuffed Portobello Mushrooms. This dish beautifully marries the earthy richness of Portobello mushroom caps with a vibrant and savory filling that features an array of fresh vegetables, creamy feta cheese, and wholesome grains. Not only is this recipe a feast for the senses, but it also serves as a nutritious option that can be enjoyed as a light dinner, a savory side dish, or an impressive appetizer for gatherings.

Stuffed Portobello Mushrooms with Feta

Discover the delightful flavors of the Mediterranean with our Mediterranean Delight Stuffed Portobello Mushrooms recipe. This dish combines the earthy richness of Portobello caps with a vibrant filling of fresh vegetables, creamy feta cheese, and wholesome grains. Perfect as a light dinner, side dish, or impressive appetizer, these stuffed mushrooms not only tantalize the taste buds but also offer numerous health benefits. Join us in this culinary journey and impress your guests with a nutritious and flavorful meal!
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Ingredients
  

4 large Portobello mushrooms, stems removed and gills scraped out

1 cup crumbled feta cheese

1 cup fresh spinach, chopped

1/2 cup sun-dried tomatoes, chopped (opt for oil-packed for extra flavor)

1/2 cup cooked quinoa (or couscous)

2 cloves garlic, minced

1/4 cup red onion, finely diced

1/4 cup Kalamata olives, sliced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C), ensuring it reaches the right temperature for even baking.

    Prepare the Portobello Mushrooms: Gently clean the Portobello caps using a damp cloth to remove any dirt. Turn the mushrooms upside down and arrange them on a baking sheet lined with parchment paper for easy cleanup.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and diced red onion, sautéing for about 3-4 minutes until the onions become translucent. Stir in the chopped spinach and sun-dried tomatoes, cooking until the spinach is wilted and vibrant. Season this mixture with salt, pepper, and the dried oregano to enhance the flavors.

        Mix the Filling: In a large mixing bowl, combine the sautéed vegetable mixture with the cooked quinoa (or couscous), crumbled feta cheese, and sliced Kalamata olives. Stir everything together until all ingredients are thoroughly mixed and evenly distributed.

          Stuff the Mushrooms: Carefully spoon the flavorful filling into each Portobello cap, pressing down gently to pack the filling in comfortably.

            Bake the Mushrooms: Place the baking sheet with the stuffed mushrooms into the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is warm and delicious.

              Garnish and Serve: After baking, remove the mushrooms from the oven and garnish them with freshly chopped parsley or basil, if desired. Serve these delectable stuffed mushrooms warm as a delightful appetizer, a savory side dish, or a refreshing light main course.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings