September 9, 2022

Ingredients

  • 3 tablespoons organic extra-virgin olive oil, divided

  • 1 bunch organic scallions, sliced

  • 2 cloves organic garlic, minced

  • 1 (10 ounce) package organic frozen chopped spinach, thawed and squeezed dry

  • ½ cup organic crumbled feta cheese, plus 1 tablespoon

  • ¼ cup chopped fresh organic dill

  • ¼ teaspoon organic ground pepper

  • ⅛ teaspoon sea salt

  • 4 medium organic portobello mushrooms, stems and gills removed (see Tip)

Instructions

  1. Preheat oven to 400 degrees F.

  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, until softened, about 3 minutes. Remove from heat and stir in spinach, 1/2 cup feta, dill, pepper and salt.

  3. Brush mushrooms all over with the remaining 1 tablespoon oil. Place on a baking sheet and divide the spinach mixture among the mushrooms. Bake until hot and starting to brown, 15 to 20 minutes. Sprinkle with the remaining 1 tablespoon feta and with crushed red pepper, if desired, and serve.

Tip

To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.