Spinach-Stuffed Portobello Mushrooms
Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.
Reviews
First made these at Xmastime and they were so super delicious had special requests to make them again for New Years. Didn't use Feta Cheese, though, and added Shredded Mozzarella Cheese on Top. Great recipe!!! Now trying to figure out how to make them "Vegan Style".
WOW! I just had this for dinner tonight and it was incredible. We ate as a main course. It is very flavorful and filling. It was also pretty easy. We used fresh spinach instead of frozen. I can't wait to make it again.
Wow is what I get when my family and friends eat these tasty mushrooms. I also make ahead for my friends when they are running a tight schedule. I put them together and hand over to a friend with baking instructions and they are worry free about preparing a meal. I use them as a main course with a wonderful salad. Thanks Sandy (my name also) and Taste of Home for helping me daily to enjoy a new recipe and not having to have the same boring meals over and over.
This dish is wonderful. The mushrooms are cooked to perfection and the stuffing is so flavorful we intend to use it to stuff chicken breasts as well. We do not like feta cheese so I have substituted with a couple Light soft cheese wedges that are flavored with garlic and herb. This recipe has never disappointed us.