Plump portobello mushrooms are stuffed with sun-dried tomatoes, baby spinach, pine nuts, Kalamata olives, gluten-free breadcrumbs, feta cheese, and spices.
Wipe off mushrooms (they get soggy if you rinse them) and place, gill side up, in a baking dish rubbed with olive oil.
Cook for 8 minutes and set aside while you prepare the rest of the ingredients.
In a large sauté pan, toast pine nuts, stirring rapidly over medium heat until fragrant and lightly golden.
Place toasted nuts into a small bowl and set aside.
In that same warm pan, heat the EVOO and add onions.
Cook onions until soft then add garlic and stir for about a minute before adding spinach to the pan. Cook spinach until wilted, then add all other ingredients, stirring often, until cheese begins to melt. Sprinkle mushroom caps with salt and pepper and top evenly with stuffing mixture.
Drizzle each mushroom with a little olive oil and bake at 425 degrees for 10-12 minutes more.
Notes
To clean portobello mushroom caps, wipe them well with a damp paper towel, so they stay as dry as possible. If you rinse them under running water, moisture will get trapped in the crevices, making the mushrooms soggy during baking.
The gills of a portobello mushroom cap are completely safe to eat, but they tend to turn to mush when cooked, creating an unappetizing presentation, so it’s best to scrape them out before making stuffed mushrooms.
If the mushroom caps release moisture while baking, blot it away before stuffing.
Switch your oven to BROIL for the last 2 to 3 minutes to toast the top of the filling and get it nice and crispy.