T7X Magazine
Recipes
Grilled Portabellas with Feta & Spinach
September, 2019
Welcome to your new favourite recipe. One bowl, one spoon, lots of delicious.
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
Prepare a grill over a cooking fire. Generously brush the tops of the mushroom caps with olive oil. To a medium bowl, add the spinach, feta, Parmesan, ricotta, garlic and oregano. Mix together with a spoon, have a taste and add salt and pepper to your liking.
Spoon the mixture into the prepared porta-bella caps, and place them on the grill. Let cook slowly until the mushrooms are tender and the cheese is hot and melted. t8n
