T7X Magazine
Grilled Portabellas topped with feta, spinach, and ricotta—simple yet delicious. Perfect for a special dinner.
Ingredients
- 4 large portabella mushrooms, stems and gills removed
- 8-oz package of frozen spinach, thawed and squeezed to remove excess water
- 1/2 cup crumbled feta
- 1/2 cup grated Parmesan
- 1/2 cup ricotta (or softened cream cheese)
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- salt and freshly cracked pepper, to taste
- olive oil
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