Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushroom caps, stems and gills removed
• 3 tbsp olive oil, divided
• Salt and black pepper, to taste
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup breadcrumbs
• 1/2 cup crumbled feta or shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tsp dried Italian herbs

Instructions

1. 1Preheat the oven to 400 F and brush the portobello caps all over with 1 tablespoon of the olive oil; season with salt and pepper and place gill-side up on a baking sheet.
2. 2Heat the remaining oil in a skillet over medium heat and cook the onion for 3 to 4 minutes until softened.
3. 3Add the garlic and spinach and cook for 1 to 2 minutes until the spinach wilts, then remove from the heat.
4. 4Stir in the breadcrumbs, feta, Parmesan, and Italian herbs until well combined.
5. 5Divide the filling evenly among the mushroom caps, pressing gently to pack it in.
6. 6Bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden brown.
7. 7Let cool for a few minutes before serving.

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