Indulge in this comforting vegetarian delight where mushrooms are filled with a creamy ricotta mixture and topped with a delightful crispy breadcrumb layer. Perfect as a crowd-pleasing appetizer or paired with a crisp side salad for a light yet satisfying meal.
Course Dinner
Cuisine Italian
Keyword Italian Food
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 3
Calories 206kcal
Ingredients
2tablespoonsolive oil
1clovegarlicminced
1medium shallot
½teaspoonground pepperdivided
¼teaspoonsalt
3portobello mushrooms
1cupchopped spinach
1cupquartered cherry tomatoes
⅓cupcrumbled feta cheese
2tablespoonspitted and sliced Kalamata olives
2tablespoonchopped fresh oregano
Instructions
Preheat the oven to 400 degrees F. Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 8-10 minutes.
Finely chop 1 medium shallot. Remove the stems from 4 large portobello mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling.
Combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl.
Once the mushrooms have softened, remove from the oven and fill with the spinach mixture.
Bake until the tomatoes have wilted, about 10 minutes.