I had two special occasions last month that I had the pleasure to make this recipe for, two different ways, too! For the Dilley wedding I made large stuffed portobellos, and for Easter Dinner at the Henderson's with Mason's family, I made little baby portobellas. Both ways were a big hit! I'm sorry I don't have a picture to show y'all, but you probably know the ropes on stuffing mushrooms by now. But if not, scroll back a few posts and check out the instructions with pictures!
Spinach and Feta Stuffed Portobello(a)s
Serves 4
Ingredients:
1. 4 large portobello caps or approx. 15 small portobella caps
2. 1 block frozen spinach
3. 2 diced shallots
4. 1/4 c. chopped walnuts
5. 1/2 c. crumbled feta
6. 1/8 c. Parmesan cheese
7. 2 diced sun dried tomatoes
8. salt & pepper
9. garlic
10. olive oil
12. 1 tbsp. italian seasoning
13. 2 tbsp. fresh parsley
Directions:
1. Heat oven to 350 degrees
2. Clean & de-gill your mushrooms
3. Thaw and drain spinach
4. In a skillet heat some olive oil over med-high heat
5. Add your shallots, sun dried tomatoes, walnuts, garlic, some italian seasoning, salt & pepper to your taste, stir until shallots are caramelized
6. In the mean time, lightly coat mushrooms in olive oil and season with italian seasoning, salt & pepper
7. Place on a greased cookie sheet
8. Fold in spinach, continue to cook for 5 minutes
9. Reduce heat to low
10. Fold in feta and Parmesan
11. Remove from heat and stuff into mushrooms
12. Sprinkle parm. over the top and bake for 15 minutes
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