Recipes · Main dishes
Spinach and Feta Stuffed Portobellos
AI-written · not yet kitchen-tested
The mushroom stems become part of the filling. Cook excess moisture out of the spinach so the filled caps do not sit in watery juices.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 8 large portobello mushrooms
- 200 g (7.1 oz) baby spinach
- 200 g (7.1 oz) feta
- 1 shallot
- 2 tbsp olive oil
- 1 clove garlic
- 0.5 tsp black pepper
Method
- Wipe mushrooms clean and remove stems. Finely dice stems and shallot and chop garlic. Wash spinach and drain well.
- Preheat a charcoal grill outdoors only with direct and indirect zones to about 350 °F (180 °C). Heat a heatproof skillet directly. Cook shallot and stems in half the oil for 4 minutes, add garlic and spinach and wilt for 2 minutes. Let excess liquid evaporate.
- Crumble feta and fold into spinach with pepper. Brush caps with remaining oil, fill and place in a shallow grill dish.
- Cook on the preheated charcoal grill at about 350 °F (180 °C) indirectly with the lid closed for about 16 minutes. Mushrooms should be soft throughout and filling hot; allow longer if needed.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.