{"id":16596,"date":"2022-10-26T09:37:54","date_gmt":"2022-10-26T13:37:54","guid":{"rendered":"https:\/\/www.thegeneticchef.com\/?p=16596"},"modified":"2022-10-26T09:38:07","modified_gmt":"2022-10-26T13:38:07","slug":"spinach-and-feta-stuffed-portobello-mushrooms","status":"publish","type":"post","link":"https:\/\/www.thegeneticchef.com\/spinach-and-feta-stuffed-portobello-mushrooms\/","title":{"rendered":"Spinach and Feta Stuffed Portobello Mushrooms"},"content":{"rendered":"\n

Spinach and Feta Stuffed Portobello Mushrooms is an alternative way to enjoy the flavors of a spanakopita without the hassle of phyllo dough. A hearty dish without the meat, making it a great vegetarian option. <\/em><\/p>\n\n\n\n

\"Portabella<\/figure>\n\n\n\n

I created this dish on the fly and it all came about because I had four big beautiful portobello mushrooms, some frozen spinach, and a whole bunch of feta. The best part is it came together in minutes. <\/p>\n\n\n\n

First, we need to prepare the mushrooms and to do that we need to do a little twisting, pulling, and scraping. It sounds like a scene from 57 shades<\/em> right? We need to remove the stem and you do that by gently twisting it then snapping\/pulling it off. Then we need to scrape the gills out. Doing this makes more room for more stuffing and prevents any grittiness in the mushrooms. It\u2019s a simple process. All you have to do is get a spoon and gently<\/em> scrape off the gills. Don\u2019t be mad when doing this or you\u2019ll destroy the mushroom. Don\u2019t make a big thing out of it. I feel these days people make a big deal out of nothing. It\u2019s not that daunting.\u00a0<\/p>\n\n\n\n

I buy frozen spinach in a bag which makes it super easy to cook with rather than packed in a box. I don\u2019t even defrost the spinach. When sauteeing the spinach, stir it occasionally to evaporate the excess water. Throw in a little chopped fresh dill - which I tend to store in the freezer. I talk about freezing herbs when preparing my slow roasted salmon with lemon caper butter<\/a>. Basically, buy a bunch of fresh herbs, use what you need, then freeze the rest and it\u2019s there when you need it again. It\u2019s easier to chop when it\u2019s frozen too.<\/p>\n\n\n\n

What\u2019s great about this recipe is it's not fussy. If you want more feta, add more feta. The dill also adds extra flavor. It\u2019s all good.<\/p>\n\n\n\n