Spinach & Sun Dried Tomato Stuffed Portabellos

Baked, stuffed portabello mushrooms filled with a spinach, sun-dried tomato, onion, and garlic mix, then topped with feta cheese.

Number of Servings: 1-2

Estimated Cost Per Serving: $3.50


- 2 large portobello mushrooms

- 4 cups of fresh spinach

- 2 tbsp of sun-dried tomato paste

- 1/2 yellow onion chopped

- 2 garlic cloves minced

- 3/4 cup of crumbled feta cheese

- 1 tbsp of canola oil

- salt and pepper to taste


1)  Pre-heat oven to 375 degrees.

2) Wipe portobello mushrooms clean with a damp paper towel and remove mushroom stem and gills with a spoon.

3) In a saute pan, heat canola oil and add chopped onions and minced garlic, cook for 3 minutes.

4) Add in fresh spinach and season with salt and pepper, continue to cook for 3-5 minutes.

5) Add in sun-dried tomato paste and stir to combine, cook for another 2 minutes.

6) Take mixture and stuff portobello mushrooms.

7) Sprinkle feta cheese on top of mixture.

8) Place stuffed portobello mushrooms on a baking sheet and bake for 25 minutes at 375 degrees.

9) Add vegetables and stock from other saute pan to the chicken and cook for another 2 minutes.

10) Drizzle with balsamic vinegar and serve.