Eric’s most favorite Greek dish of all times is spanakopita. It is a spinach and feta cheese mixture encased in filo dough, then baked to crispy, golden perfection. Years ago, when we spent a week in Greece, we ate some version of this at almost every meal, including breakfast.

Ever since then, we have been making a variety of spinach and feta cheese filled foods. So far, I have showcased Spanakopita Mashed Potatoes, Spinach & Feta Burgers, Spinach & Feta Casserole, Spanakopita Loaded Potatoes, and Spanakopita Stuffed Peppers. Today’s recipe features this classic Greek combination as the stuffing for large portobello mushroom caps. The ‘shrooms add a meaty texture to this vegetarian meal.

Spanakopita Stuffed Portobello Mushrooms

Spanakopita Stuffed Portobello Mushrooms (adapted from eatingwell.com) Total Time Required: 35 minutes, Active Time: 20 minutes, Makes: 4 servings

Ingredients:

• 3 tablespoons extra-virgin olive oil, divided
• 1 bunch scallions, sliced
• 2 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup + 1 tablespoon crumbled feta cheese, divided
• 1/4 cup chopped fresh dill
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 4 medium portobello mushroom caps, gills removed

Directions:

Preheat the oven to 400º F. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the scallions and garlic and cook, stirring, until softened, about 3 minutes.

Saute the scallions and garlic.

Remove the pan from the heat and stir in the spinach, 1/2 cup feta, dill, pepper, and salt.

Add in the rest of the filling.

Mix the filling ingredients together.

Using a spoon, scrape off the brown gills from the underside of the mushroom caps. Brush the mushrooms all over with the remaining 1 tablespoon of oil.

Remove the gills from the mushrooms.

Place the caps on a baking sheet and divide the spinach mixture among them.

Add the filling to the caps.

Bake the caps until they are hot and are starting to brown, about 15 to 20 minutes.

Ready for the oven!

Sprinkle the caps with the reserved 1 tablespoon of feta and serve.

Sprinkle the baked caps with additional feta & serve!

We have such wonderful memories of our time in Greece and their delicious food!  ~Linda

Spanakopita-Stuffed Portobello Mushrooms (adapted from eatingwell.com) Total Time Required: 35 minutes, Active Time: 20 minutes, Makes: 4 servings

Ingredients:

• 3 tablespoons extra-virgin olive oil, divided
• 1 bunch scallions, sliced
• 2 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup + 1 tablespoon crumbled feta cheese, divided
• 1/4 cup chopped fresh dill
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 4 medium portobello mushroom caps, gills removed

Directions:

Preheat the oven to 400º F. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the scallions and garlic and cook, stirring, until softened, about 3 minutes. Remove the pan from the heat and stir in the spinach, 1/2 cup feta, dill, pepper, and salt.

Using a spoon, scrape off the brown gills from the underside of the mushroom caps. Brush the mushrooms all over with the remaining 1 tablespoon of oil. Place the caps on a baking sheet and divide the spinach mixture among them. Bake the caps until they are hot and are starting to brown, about 15 to 20 minutes. Sprinkle the caps with the reserved 1 tablespoon of feta and serve.