Stuffed Portobello Mushroom with Dandelion Greens, Spinach and Feta

Vegetarian meals are not something we do often around here. They seem to take more time and planning than my usual throw together meals, but mostly I feel like I end up eating more to get the same satisfaction that a carnivorous meal would bring.

Our Sunday dinner meatless meal, which I’m suggesting to you for your Meatless Monday meal this week, came about all because Reece was enamored by the portobello mushrooms at our Saturday farmers market. He’s always been a mushroom lover and I’m used to cooking with criminis and what have you, but for some reason, I never cook with portobellos.

There is a rule I follow when shopping with the kids: if they see a vegetable or fruit they’d like to try, I buy it. So when Reece got excited about these gigantic mushrooms, I purchased a couple knowing I’d need to look up a recipe.

After buying the mushrooms, I saw one of those cooking videos going around on Facebook that makes use of spinach and mushrooms and I wondered if my portobellos would work ok with that. I didn’t really want to cut them up since Reece was drawn to their size, but spinach and mushroom sounded good, so I got to Googling and came across a few spinach-stuffed portobello mushrooms.

There were many appealing recipes, but most had far too many ingredients than I wanted to deal with. Plus I wasn’t heading to the store, so I needed to have everything. I knew we had feta cheese, so I threw that into my search terms and came across this recipe for spinach and feta stuffed portobellos. That gave me a good basis for how to cook my portobellos and I made some changes based on our tastes and what I had available.

Looking through our fridge, I realized we had a whole bunch of dandelion greens to use up, so I opted for that as the main green in the dish as well as a few handfuls of spinach. I decided to skip the sliced almonds and raisins the recipe calls for and threw chickpeas into the rice for a protein source instead (pine nuts would also be a really nice option). I also chose a sprinkling of pecorino romano for the top instead of the mozzarella in the recipe simply because it sounded more appealing.

The result was an amazingly delicious meal that my kids called “awesome” and stated “I don’t like it. I love it” (Emme feels really clever saying this at meals, like she’s scaring me into thinking she is being rude before saying how much she likes it 🙂 ).

I’m glad it was such a hit with the whole family and very much looking forward to making this again soon! And I’m happy to say I felt perfectly satisfied thanks to the meaty texture of the portobello.

stuffed portobello mushroom with dandelion greens, spinach and feta

Stuffed Portobello Mushroom with Dandelion Greens, Spinach and Feta

Ingredients

  • portobello mushrooms, trimmed
  • salt and pepper
  • olive oil
  • cloves garlic, minced
  • sprig fresh thyme, chopped
  • sprig fresh oregano, chopped
  • 1 bunch dandelion greens, chopped (or your favorite green!)
  • a couple handfuls of spinach, chopped (all spinach would work as well!)
  • crumbled feta cheese
  • pecorino romano

Lemon Chickpea Rice:

  • Quick-cook, seasoned rice of your choice (I used a easy pre-cooked and seasoned rice from Costco that I just toss in the microwave for 90 seconds)
  • 1/2 lemon
  • 1 can chickpeas

Lemon Yogurt Sauce:

  • 1/2 cup plain yogurt
  • a sprig of fresh mint, chopped
  • 1/2 lemon, plus zest

Directions:

Preheat oven to 450. Line baking sheet with silicone mat (or grease).

If you need to cook your rice, start it now. Otherwise, trim portobellos and chop up stem. Place portobellos stem side up on prepared baking sheet and roast for about 15 min.

Heat drizzle of olive oil in pan over medium heat. Add minced garlic, thyme and oregano and cook for 30 seconds. Add chopped mushroom stems and chopped greens and sauté until wilted down. Salt and pepper to taste and add squeeze of lemon. Remove from heat and stir in feta.

Remove portobellos from oven and discard any liquid (using tongs will help–they are hot!). Season with salt and pepper and fill with greens mixture. Top with a sprinkling of grated pecorino and place back in oven until cheese is starting to brown.

Meanwhile, add chickpeas and lemon to rice. In a small bowl, mix yogurt, lemon, zest and mint.

Serve portobello and rice topped with yogurt sauce.

I hope you enjoy this as much as we did!

Looking for another vegetarian meal? Try this sweet potato chili with chocolate!

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