Meaty Portobello mushrooms filled with a spinach and feta cheese makes for a hearty, meatless meal. Serve with brown rice or quinoa.
Makes: 8 servings
INGREDIENTS
3 tablespoons olive oil, divided
5 cloves garlic, minced
2 bay leaves
1 tablespoon dried oregano
2 tablespoons tomato paste
2 (14.5 ounce) cans diced tomatoes
8 large Portobello mushrooms, stems removed and finely chopped, caps left intact
16 oz pkg. frozen spinach, thawed, excess water squeezed out
1 small yellow onion, finely chopped
1/8 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup panko breadcrumbs
6 oz feta cheese, crumbled
2 tablespoons chopped fresh parsley
DIRECTIONS
Prepare mushrooms: Gently wipe the outside of the mushrooms caps with either a mushroom brush or a damp paper towel to remove any surface dirt. Remove the stem
by pushing it from side to side – it should just pop out. If not, remove with a paring knife. Chop stems and set aside. Use a small spoon to gently scrape out a bit of the gills from the inside the caps to allow more room for filling. Set mushroom caps aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic, stirring continually to avoid browning. Add bay leaves and oregano and continue to stir for another minute.
Add tomato paste and diced tomatoes, and bring to a simmer. Cover and continue to simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste; set aside.
In a large saucepan, heat 1 tablespoon of olive oil. Add chopped mushroom stems and onion, salt and pepper, stirring frequently, until softened, about 8-10 minutes. Transfer to a
bowl and add spinach. Toss together well and allow to cool.
Preheat oven to Broil setting.
Arrange mushrooms, stem side up, in a single layer on a wire rack placed over a baking sheet. Brush mushrooms with a little olive oil. Broil mushrooms for a few minutes (this removes excess moisture from the caps). Remove from oven and immediately reduce oven temperature to 350°F.
In a small bowl, mix together parsley, feta, and panko breadcrumbs.
Fill each mushroom cap with 1 tablespoon of tomato sauce, then add spinach mixture, dividing equally among mushrooms. Top each mushroom cap with breadcrumb mixture. Drizzle with remaining olive oil. Bake for 12-18 minutes, or until mushrooms are softened and topping is golden brown.
NOTE: You can substitute the homemade tomato sauce for your favourite store bought sauce. Store any remaining tomato sauce in refrigerator for other uses.
