Ingredients
- 4 large portobello mushroom caps
- 1 cup panko bread crumbs
- 2 garlic cloves, peeled and minced
- 4 oz baby spinach, fresh, chopped
- 1 small onion, peeled and diced
- ½ cup crumbled vegan feta cheese, optional, homemade or store-bought
- ¼ cup roasted red peppers, jarred, patted dry and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- Olive oil spray
- 1 tablespoon olive oil
- 1 lemon, optional
- fresh parsley, optional
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F.
- Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
- Spray the mushroom caps with olive oil spray on both sides and sprinkle generously with salt and pepper. Place them stem side up on a baking sheet.
- Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the roasted red peppers, garlic, oregano and dill and cook for 2-3 minutes more.
- Add the spinach and cook until wilted, about 2-3 minutes. Stir in the panko and the vegan feta (if using) and cook for 1-2 minutes, until heated through. Remove from the heat.
- Spoon the filling into the four mushroom caps, mounding it up. Bake for 20-25 minutes, until the mushrooms are tender and the tops are lightly browned. Sprinkle with chopped fresh parsley and add a squeeze of lemon just before serving, if you like.
Video
Notes
Cleaning: wipe the mushrooms with a damp paper towel rather than rinsing them, so they don't get soggy.
Make ahead: the filling keeps, covered, in the fridge for up to 2 days. Stuff the caps and bake as directed, adding 3 to 5 minutes for the cold filling. You can also stuff the mushrooms a few hours ahead and refrigerate them until baking.
Appetizer size: use about 24 cremini or white button mushrooms and bake for 15 to 18 minutes.
Storage: refrigerate leftovers in an airtight container for up to 3 days and reheat at 350°F for about 10 minutes. Baked mushrooms don't freeze well, but the filling freezes for up to 2 months.
Vegan feta: use homemade vegan feta or a store-bought block, or leave it out and finish with a squeeze of lemon.
Nutrition (estimated per serving)
Calories: 165kcalCarbohydrates: 22gProtein: 8gFat: 6gSodium: 263mgPotassium: 583mgFiber: 4gSugar: 5gVitamin A: 2720IUVitamin C: 28.9mgCalcium: 125mgIron: 2.6mg
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