The Daily Dose of Vegan

Description

Portobello mushroom caps filled with a creamy spinach and vegan feta mixture, baked until tender and flavorful.

Cuisine: Greek
Servings: 4

Ingredients

• 4 large portobello mushroom caps
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 10 ounces (280 g) frozen chopped spinach, thawed and squeezed dry
• 4 ounces (115 g) vegan feta cheese, crumbled
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh dill
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Remove stems from mushroom caps and brush caps with olive oil.
3. Heat olive oil in a skillet over medium heat. Add onion and cook until softened.
4. Add garlic and cook for 1 minute more.
5. Stir in spinach and cook until wilted.
6. Remove from heat and stir in vegan feta, breadcrumbs, dill, salt, and pepper.
7. Stuff mushroom caps with spinach and feta mixture.
8. Bake for 20-25 minutes, or until mushrooms are tender and filling is heated through.

Suggested Drinks

Greek White Wine (e.g., Assyrtiko): The crisp acidity and citrus notes of Assyrtiko complement the earthy flavors of the mushrooms and the creamy spinach filling.

Retsina: This Greek white wine flavored with pine resin offers a unique and earthy complement to the Mediterranean flavors of the dish.

Non-Alcoholic Option

Sparkling Lemon-Mint Water: The refreshing combination of lemon and mint provides a light and palate-cleansing counterpoint to the richness of the stuffed mushrooms.