Ingredients:

  • 4 large Portobello mushrooms (about 5 inches wide)
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Extra virgin olive oil, divided
  • 2 cloves Garlic, minced
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 1 small Shallot, finely diced
  • 3 cups Fresh baby spinach, chopped
  • 0.25 cup Sun-dried tomatoes (oil-packed), chopped
  • 0.5 cup Feta cheese, crumbled
  • 0.25 cup Pine nuts, lightly toasted
  • 1 tsp Fresh oregano, minced
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Parmesan cheese, freshly grated
  • 1 tbsp Parsley, finely chopped
  • 1 tbsp Butter, melted

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare the mushroom caps by wiping them with a damp paper towel. Use a small spoon to scrape out the dark gills and remove the stems. Whisk together the balsamic vinegar, 1 tablespoon of olive oil, minced garlic, sea salt, and pepper. Brush this mixture over both sides of the caps.
  3. Place the caps gill-side down on the baking sheet and roast for 10 minutes to release excess moisture.
  4. While the mushrooms roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced shallot until translucent. Add the chopped spinach and cook until just wilted, then remove from heat.
  5. In a medium bowl, combine the sautéed spinach and shallots with the sun-dried tomatoes, crumbled feta, toasted pine nuts, and fresh oregano.
  6. In a separate small bowl, mix the panko breadcrumbs, grated parmesan, chopped parsley, and melted butter until well combined.
  7. Divide the spinach and feta filling equally among the four pre-roasted mushroom caps. Top each generously with the panko-parmesan mixture.
  8. Return the mushrooms to the oven and bake for an additional 10-12 minutes until the topping is golden brown and the mushrooms are tender.