Name: Spinach Stuffed Portobello Mushrooms
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Greece
Ingredients: 2 cups (120 g) chopped fresh spinach or one 10- oz (330- g) package frozen chopped spinach, thawed and squeezed dry; ½ cup (70 g) regular or reduced-fat crumbled feta cheese; 1 large leek, sliced into ¼-in (6-mm) rounds; 3 tablespoons olive oil (divided use); 2 roma (plum) tomatoes, thinly sliced; freshly ground black pepper, to taste; Salt, to taste; 6 portobello mushroom caps; 2 tablespoons dried oregano; ⅓ cup (30 g) gluten-free bread crumbs or crushed unsweetened gluten-free cereal; 3 cloves garlic, minced (about 3 teaspoons)

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

The melt-in-your-mouth filling of savory spinach and feta in this dish is an homage to greek cuisine. Greek cooking has influenced and been influenced by many other cultures; indeed, it is foremost among “fusion” cuisines, and that can be easily traced back to Alexander the great himself. Combining modern foods with ancient ingredients is an adventurous journey back in time. Spinach, for example—so essential to greek cuisine—only became part of its repertoire through the di