Spanakopita-Stuffed Portobello Mushrooms

These were so tasty. I think it may have been the dill that took it to the next level ... could taste it in every mouthful. Delicious. Used fresh chopped spinach and didn't discard the mushroom stalk and gills - just chopped and popped them in the pan with the spring onions etc and they became part of the filling. They looked good too when I brought them out of the oven but I ate them before I'd taken a photo! 😀

I added poblano peppers, sun dried tomatoes. I put mozzarella down first and topped with mozzarella.

Honestly it was meh for me, I don't think I like the stuffed mushroom concept. The filling was good and I only got two mushrooms since it's just me, but I will eat the extra leftover filling with rice.

Delicious! Didn’t thaw the frozen spinach so I heated it up on the stovetop but still turned out really well.

Needs more cream

Very good! I have never taken the "gills" it off a mushroom before, but I think it really helped keep the moisture content down. The only change I made was to use fresh spinach wilted in a tiny bit of butter then then drained and pressed thoroughly in a sieve. Lovely dinner!

Will be making at least once of month or more.

We loved this. I doubled the spinach filling and used 6 larger portobellos. I also added chopped walnuts. Very easy to make. Will definitely make again.

so yummy. My husband and I are trying to eat one to 2 vegetarian meals a week and this was so good. The only thing I changed was using fresh spinnach not frozen. My one year old even ate a little.

Definitely a favorite. I sprinkled with lemon juice because...lemon juice.

My husband loves mushrooms and I love spinach so it was a great combination and so easy. delicious over some brown rice.

I used half crisp but tender broccolini and spinach and added chorizo for some additional texture and flavor