Spinach, Feta & Quinoa Stuffed Portobellos

Although I eat meat regularly I really enjoy a vegetarian dish every once in awhile. This dish has so much flavor even the Mr. enjoyed it and you should have seen the looks he was giving me while I was making it. He is definitely a MEAT-ATARIAN. The collection of all the ingredients and spices gives it a great aroma also. If you need a meatless Monday idea - here it is!

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Serving Size: 2

Ingredients

  • 4 Large Portobello Mushrooms

  • 2-3 Cups Fresh Spinach

  • 1 Cup Crumbled Feta

  • 1/2 Cup Panko Bread Crumbs

  • 1/2 Cup Quinoa, cooked

  • 4 Garlic Cloves, minced

  • 2 Tbsp. Tuscan Herb fused Olive Oil

  • 2 Tbsp. Bakolouti Chili fused Olive Oil

  • 1 Tsp. Pepper

  • 1 Tsp. Salt

Directions

  • Pre-heat oven to 375F degrees. Rince the mushroom caps and drizzle them with olive oil and season with salt & pepper.

  • Place the mushrooms gill side down on a baking sheet and roast for 10-12 minutes or until tender. When tender remove from the oven and place gill side up on a plate with paper towel to soak up any excess water. Dab any excess water in the center of the mushrooms also.

  • While the mushrooms are cooking, cook the quinoa on the stove as directed.

  • In a separate medium pot heat 1-2 tbsp. of EVOO Tuscan fused Olive Oil and 1-2 tbsp. of EVOO Baklouti Green Chili fused Olive Oil and add in the bread crumbs, salt, garlic and pepper. Cook until bread crumbs start to brown (about 5-7 minutes). Add the spinach and cook until it starts to wilt (approx. 3 minutes).

  • Remove the pot from heat and transfer the mixture to a bowl with the quinoa and feta.

  • Move the mushrooms, gill side up back to the baking sheet. Spoon hearty portions into the center of each mushroom and place back in the oven for 5-7 minutes or until the feta cheese browns lightly. DO NOT overcook.

Main Dishes, Vegetarian Dishes, Healthy-ishJessica DeRaaf