Baked Portobello with Feta

Name: Baked Portobello with Feta
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Ingredients: 4 large portobellos (400g) Mushrooms; crumbled (100g) Feta Cheese; a large bag, wilted and squeezed (150g) Spinach; 2 cloves (8g) Garlic (Fresh); 1 tbsp (15g) Olive Oil

Recipes · Dinner · Recipe, Typed Supps

A mushroom big enough to be the main thing on the plate.

Allergens and patterns

Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

4 large portobellos (400g) Mushrooms — Gills up so they hold the filling, and if they have seen UV light they carry real vitamin D.
crumbled (100g) Feta Cheese — Salt and calcium, and it browns beautifully under heat.
a large bag, wilted and squeezed (150g) Spinach — Squeeze the water out or the mushrooms sit in a puddle.
2 cloves (8g) Garlic (Fresh) — Cooked with the spinach.
1 tbsp (15g) Olive Oil — Brushed over the mushrooms before baking.

Nutrition per serving

Calories: 271 kcal
Protein: 15.1g
Carbohydrate: 5.2g
of which sugars: 2.4g
Fat: 19.8g
of which saturated: 8.1g
Fibre: 5.7g
Sodium: 581.6mg

Method

Heat the oven to 190C, brush the mushrooms with oil and bake gills up for 10 minutes.
Wilt the spinach with the garlic and squeeze it dry.
Pile the spinach into the mushrooms, top with feta, and bake 12-15 minutes more.