Stuffed portobello mushrooms with spinach and feta cream

Stuffed portobello mushrooms with spinach and feta cream: a hearty oven dish with large mushrooms, baby spinach, feta, garlic, olive oil and a little lemon.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 260 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 6 g

Ingredients

• 4 very large portobello mushrooms
• 150g baby spinach
• 150g feta cheese
• 2 cloves of garlic
• 2 tbsp olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 pinch of nutmeg
• 1 pinch of black pepper

Method

You’ll need: oven · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan) and wipe the portobello mushrooms with kitchen paper. Twist out the stalks and chop them finely, and carefully scrape out some of the dark gills.
2. Place the mushroom caps on a baking tray, brush with olive oil and pre-bake briefly at 200 °C for 8–10 min. Then carefully pour off any liquid.
3. Gently fry the garlic in olive oil. Add the chopped mushroom stalks and baby spinach and cook until the spinach wilts; season with lemon juice, nutmeg and black pepper.
4. Leave the spinach mixture to cool briefly, roughly chop it and stir in the crumbled feta. Fill the pre-baked portobello mushrooms with it.
5. Return the stuffed mushrooms to the oven and bake at 200 °C for 10–12 min until the feta is lightly browned and the filling is hot and creamy.
6. Serve hot, ideally straight from the oven. A crunchy salad or some roasted vegetables go well with it.

Good to know

When the oven smells of mushrooms and garlic, the evening is almost sorted. This one is uncomplicated, juicy and pleasantly savoury.

Swaps

Feta → soft goat's cheese (milder, often a little creamier, also provides protein; pasteurised in pregnancy). Baby spinach → chard (a similar leafy green with fibre). Olive oil → avocado oil (heat-stable, mainly monounsaturated fats). Lemon juice → lime juice (fresh acidity).

Allergens

Contains milk (feta). Well suited to children if the pepper is kept mild; in pregnancy, use feta made from pasteurised milk and serve the filling hot.