Meatless Monday: Spinach-Stuffed Portobello Mushroom Caps

Welcome to Meatless Monday, a column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Here we'll share favorite recipes in which vegetables are the main attraction. This week, our couldn't-be-simpler recipe for a quiet couple's night can be modified for a dinner party of 10 as well.

Spinach-Stuffed Portobello Mushroom Caps

Ingredients

Olive oil
4 cloves of garlic, sliced thin
10 ounces of baby spinach
2 large portobello mushroom caps
1/2 cup feta cheese, crumbled
Salt and freshly ground black pepper 

Method

1. Preheat oven to 350ºF. Line a baking sheet with aluminum foil. Set aside.

2. Heat 2 tablespoons of olive oil in a medium nonstick pan, add garlic. Cook until fragrant and golden brown.

3. Add baby spinach to pan; cook until wilted, tossing with olive oil and garlic. [Note: if the pan gets too hot, add 1/4 cup water to the pan.]

4. In the meantime, scoop out insides of portobello mushrooms caps with a spoon, cutting down stem if needed.

5. When spinach is ready, fill two portobello mushroom caps generously. Cook inside the oven for 10 minutes.

6. Remove baking sheet from oven; sprinkle tops of stuffed mushrooms with feta cheese. Return to oven for another 10- to 15 minutes. Season with salt and pepper. Serve immediately.