Portabello Mushrooms with Garlic, Feta & Spinach
I've been making these for years, way before I was Banting, as a tasty side dish for a meal, or even as a light lunch on it's own.
I'd like to say it's because I'm a boy wonder in the kitchen, but in truth, most of the time I was probably trying to impress someone because, you know, stuffed mushrooms being made by a guy in his early to mid-twenties (back then). That's serious culinary street cred (at least in my circle of friends).
2 Large Portabello Mushrooms
2 tsp Crushed Garlic (depending on how garlicy you want to make these)
1 Round of Feta
1 Handful of Spinach
A Dash of Olive Oil
Salt & Pepper (to taste)
Preheat your oven to 180 degrees Celsius.
Wilt the spinach in a pan with some olive oil. Spinach shrinks a surprising amount, so if you feel like you haven't used enough, feel free to chuck some more in.
While this is going on, cut some slits into the mushroom and spoon on some of the crushed garlic, all around the top and into the slits. If you're like me and you love garlic, then go wild, if you have a hot date later that night, feel free to go easy on it.
Place the mushrooms onto the baking tray and once the spinach has wilted and shrunk sufficiently, layer it on top of the mushrooms.
Crumble some feta on top of the spinach and lightly drizzle each mushroom with some olive oil.
Place the mushrooms into the oven for 10 - 15 minutes and once they're done, season with salt & pepper to your taste.