Spanakopita-Stuffed Portobello Mushrooms
These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita. To keep them quick, we ditched the phyllo, so they're great for an easy weeknight vegetarian dinner.
Ingredients
- ½ cup crumbled feta cheese, plus 1 tablespoon
- 1 bunch scallions, sliced
- Crushed red pepper for garnish
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 1 package frozen chopped spinach, thawed and squeezed dry
- ¼ cup chopped fresh dill
- 3 tablespoons extra-virgin olive oil, divided
- 4 medium portobello mushrooms, stems and gills removed
- 2 cloves garlic, minced
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