Greek Stuffed Portobello Mushrooms

Ingredients

• 5 Portobello mushrooms, stems removed (dice stems to add to spinach mixture)
• 350 g fresh spinach, chopped
• 2 tbsp olive oil, plus extra for baking mushrooms
• ¼ cup spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 150 g Greek feta, plus extra 50g to crumble on top
• 10 g dill leaves, roughly chopped
• 1 egg
• pepper to taste
• freshly grated parmesan
• lemon wedges to serve