Stuffed Portabello Mushrooms

This stuffed mushroom recipe is one of my favorite go-to recipes for a mid-week dinner. I love finding hearty vegetarian recipes, and this is just that - full of flavor from the butter, garlic, sundried tomatoes, goat cheese feta..and of course the mushroom itself. These are flavors that stand out and do not get old. Simple and delicious.

Stuffed Portobello Mushrooms

2 large portobello mushrooms
1/2 small onion, diced
1 clove garlic, minced
2 Tbsp butter
1/4 cup sun dried tomatoes, chopped
8 oz baby spinach leaves, roughly chopped or torn
1/4 cup parm. cheese
goat cheese feta, for topping

Sauté 1 Tbsp of butter with onion and garlic in sauté pan on medium heat until onions begin to turn translucent.

Remove stems from portobellos and chop. Using a spoon, clean out gills from mushroom caps. Add tomatoes and diced mushrooms stems to onions and sauté for 5 minutes.

Add second Tbsp of butter to pan and add in spinach leaves. Sauté until completely cooked, remove from heat and stir in Parmesan cheese. Set aside.

Place portobello caps on baking tray and pile spinach mix into them equally. Top with crumbled goat feta and bake in a 375°F oven for 20-25 minutes.