Stuffed Portobello Mushrooms

Last weekend we went to my brother's place.  We love it there.  It is sort of our escape from the busy city.  Every time I go, I cook, especially on their recently renewed kitchen.  It is truly a delight to cook there.

I saw in the refrigerator four beautiful Portobello mushrooms, and instantly I decided to make something with them.  This vegetarian recipe is all mine. 

Stuffed Portobello Mushrooms, ready to eat

Ingredients:

• 4 large Portobello mushrooms
• 2 cups od broccoli
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 2 cups of fresh spinach
• 1/2 tbsp. dry oregano
• 1tbsp. dry parsley
• a little bit of red wine (this is optional)
• Olive oil
• 2 cups of Feta cheese
• Salt and Pepper to taste
• Parmesan cheese to garnish

Mushrooms ready for the oven

Directions:

1. Preheat oven to 400 degrees. Clean mushroom with a damp paper towel. Carefully break off the stems. Season the mushrooms with pepper and place them in a previously greased baking sheet.
2. In a large skillet, heat olive oil and sauté the onion and garlic until translucent and fragrant. Bring the broccoli, spices and wine in. Cook the broccoli, until softened but not mushy.  Set aside to cool.
3. Bring the sauté broccoli mixture and spinach to the food processor.  Use the pulse button to  manage the desire consistency. You want the broccoli and spinach to be roughly chopped.
4. In a bowl, mix the broccoli spinach mixture with the Feta cheese. Fill each mushroom cap with a generous amount of the stuffing.
5. Bake for about 30 minutes or until mushrooms are hot and liquid starts to form under the caps. 

These mushrooms were very delicious.  The greatness of this dish lies in its simplicity. Please make this recipe at home, and let me know what you think. 

Stuffed Portobello mushroom

Buon Appetito!