Spinach, Sun Dried Tomato and Feta Stuffed Portabella Mushrooms
I made these wonderful stuffed portabella mushrooms caps the other evening for dinner and I just had to share the recipe. I found an image for stuffed portabella mushrooms on Pinterest and fell instantly in love, so I of course pinned it. When I went back to review the recipe, it didn’t link up to anything so these delicious fungi caps are from scratch! {Not to toot my own horn but turned out pretty darn tasty!} Honestly, how could I go wrong with spinach, sun dried tomatoes and feta cheese- anything with those three ingredients usually turns out wonderfully.
INGREDIENTS
Stuffed Portabella Mushroom Cap Ingredients
- 4-6 large Portabella mushroom caps
- 1 medium red onion
- 2 cloves minced garlic
- 1 jar sun dried tomatoes (diced)
- 1 bag fresh spinach chopped
- 1 cup Parmesan cheese
- 1 container feta cheese
- fresh Italian parsley
- fresh thyme
- 1 egg
- 1 1/2 cup white or brown rice (couscous, orzo or quinoa could also work)
- Panko bread crumbs (optional)
- 1 can black olives or kalamata (optional)
- salt and pepper to taste
- 1 Tsp olive oil/coconut oil or bacon grease
DIRECTIONS
- Saute onion and garlic until translucent
- Add in spinach, cook down
- Add in sun dried tomatoes, olives and S&P
- Remove from heat and toss in cooked rice or starch of your choice. This is optional, so you don’t have to add this in if you are following a low carbohydrate meal plan.
- Beat the egg and set aside.
- Once the rice mixture is room temp, mix in cheeses and the egg. Mix everything together and fill each mushroom cap- form a dome shape so there is a lot of filling. The egg should ensure that mixture stays together.
- Sprinkle with panko crumbs for a crispy topping.
- Bake at 375 for 15 minutes.
Stuffed Portabella Mushroom Caps
Ingredients
- 4-6 large Portabella mushroom caps
- 1 medium red onion
- 2 cloves minced garlic
- 1 jar sun dried tomatoes diced
- 1 bag fresh spinach chopped
- 1 cup Parmesan cheese
- 1 container feta cheese
- fresh Italian parsley
- fresh thyme
- 1 egg
- 1 1/2 cup white or brown rice couscous, orzo or quinoa could also work
- Panko bread crumbs optional
- 1 can black olives or kalamata optional
- salt and pepper to taste
- 1 Tsp olive oil/coconut oil or bacon grease
Instructions
-
Saute onion and garlic until translucent
-
Add in spinach, cook down
-
Add in sun dried tomatoes, olives and S&P
-
Remove from heat and toss in cooked rice or starch of your choice. This is optional, so you don't have to add this in if you are following a low carbohydrate meal plan.
-
Beat the egg and set aside.
-
Once the rice mixture is room temp, mix in cheeses and the egg. Mix everything together and fill each mushroom cap- form a dome shape so there is a lot of filling. The egg should ensure that mixture stays together.
-
Sprinkle with panko crumbs for a crispy topping.
-
Bake at 375 for 15 minutes.
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Thanks for stopping by~
Looks Yummy. How long did you cook it and at what temperature.
Thanks,
CJ
Hi CJ-
Thanks for your comment and so sorry for the oversight…
375/ 15 minutes is what I recommend. I would watch them as each oven is different. My mushroom did release some liquid at the end which is a good sign that the Portabella is cooked through. You can also broil for the last minute if you want a crusty top.
Thanks for stopping by!!
Terry
Did you use parsley and thyme for garnish?