Spinach and Feta Stuffed Portobello Mushrooms

Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms and remove the stems. Carefully scrape out the gills to create a hollow space for the stuffing.

In a skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic. Sauté for about 2-3 minutes until the onions become translucent. Add the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.

In a mixing bowl, combine the sautéed spinach and onions with the crumbled feta cheese. Mix well and season with salt and black pepper to taste.

Fill each hollowed-out Portobello mushroom with the spinach and feta mixture, packing it down gently.

Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the filling is heated through.

If desired, garnish your Spinach and Feta Stuffed Portobello Mushrooms with fresh parsley for added flavor and presentation.

Serve your stuffed mushrooms hot as a delicious and satisfying appetizer or side dish.