2 portobello mushroom caps
3 cups fresh spinach - chopped
4 garlic cloves - minced
3 tbsp. feta cheese - crumbled
1 tbsp. balsamic vinegar
¼ cup olive oil - for marinade, and
3 tbsp. for pan garlic powder -
just a sprinkle sage spice -
just a sprinkle salt & pepper - to taste
Preheat oven to 400 F. Remove as much of the portobello stems from 2 portobello caps as you can without damaging the caps. You don’t have to remove the mushroom gills. In a medium-size mixing bowl, pour ¼ cup olive oil and 1 tbsp. balsamic vinegar, and sprinkle with garlic powder and sage spice. Gently coat the mushrooms in the mixture and set aside to marinate.
Mince 4 garlic cloves and set aside.
Remove the stems from 3 cups of fresh spinach and coarsely chop. Set aside.
Add 3 tbsp. olive oil to a frying pan and brown minced garlic for 3-4 minutes.
Place chopped spinach right on top of the garlic and allow it to wilt down and sauté for 4-5 minutes. As it wilts, gently stir into the garlic and oil. Sprinkle with salt & pepper and set aside when done.
Place mushroom caps face down in a pyrex or baking sheet and bake for 10 minutes.
Remove pyrex and pour out any liquid if any released. Gently turn caps over and stuff with spinach.
Sprinkle about 3 tbsp. of crumbled feta cheese (1½ tbsp. each) on top of the spinach. Bake for 20 minutes more and serve.
To make ahead and reheat, bake mushrooms at 350 F. for 10-15 minutes. Stuffed mushrooms will stay perfectly tasty for 2-3 days if stored in a container with a tight lid.