Spinach Stuffed Portobello Mushrooms G

Updated at: Thu, 17 Aug 2023 13:39:23 GMT

Step 1

1 Preheat the oven to 400°F (200°C).

Step 2

2 To clean the leek, which absorbs large quantities of sand as it grows, trim off and discard the tough, dark green outer leaves.

Step 3

Slice the leek lengthwise but leave the root intact.

Step 4

Ho it by the root to wash under cold running water.

Step 5

Separate the layers to get all the dirt out.

Step 6

When you are done, cut off and discard the root and slice the leeks.

Step 7

Heat 1 tablespoon of the oil in a large skillet set over medium heat.

Step 8

Add the leek, and sauté for 5 minutes, or until translucent and soft.

Step 9

Stir in the spinach and garlic and cook for 3 minutes, or until the spinach has released its liquid and it evaporates.

Step 10

Remove the spinach mixture from the heat, and stir in the feta until smooth.

Step 11

Season with salt and pepper.

Step 12

Cool for 10 minutes, or until cool enough to handle.

Step 13

Clean the mushrooms with a paper towel.

Step 14

(Never wash mushrooms with water because they absorb it like a sponge.)

Step 15

Place the mushrooms gills-side down in an ovenproof baking dish and bake for 15 minutes.

Step 16

Coat a baking sheet with 1 tablespoon of the olive oil, and place the warmed mushrooms face up on it.

Step 17

Fill each mushroom cap with some of the spinach mixture, and top with a tomato slice.

Step 18

Sprinkle each tomato slice with salt, pepper, and oregano and top each with some breadcrumbs.

Step 19

Drizzle the mush- rooms with the remaining olive oil.

Step 20

Bake for 25 to 30 minutes, or until the breadcrumbs are browned and crispy.

Step 21

Serve hot.

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