TF is the one who actually made this one, but I have a few minutes free now, so I figured I'd take a moment to write it up.
Spinach-Stuffed Portobello Caps
From Cook's Country April/May 2017
8 large portobello mushroom caps (recipe calls for removing gills, we didn't bother)
5 Tbsp. extra-virgin olive oil
salt and pepper
1 1/2 c. panko bread crumbs
4 garlic cloves, minced
11 oz. (~300g) baby spinach
7 oz. (~200g) feta, crumbled
1 tsp. grated lemon zest
1/4 c. fresh mint leaves, torn
1. Rub mushrooms w/ 3 Tbsp. oil and season w/ salt and pepper.
2. Arrange mushrooms on baking sheet, gill side down, and roast at 475F for 10-15 minutes.
3. Combine panko, garlic, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. oil in large pot/Dutch oven.
4. Cook panko mixture over medium heat, stirring constantly, until lightly browned.
5. Stir in spinach, cover, and cook until wilted, stirring occasionally.
6. Off heat, stir in lemon zest and 1 c. feta.
7. Flip mushrooms over and top with filling.
8. Sprinkle remaining feta over top.
9. Bake at 475F for ~8 minutes or until feta starts to brown.
10. Drizzle with oil, sprinkle with mint, and serve. (We totally forgot this step! They were delicious anyway.)
