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