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Mediterranean cuisine is celebrated not only for its vibrant flavors but also for its emphasis on healthy, wholesome ingredients. This culinary tradition, which spans several countries including Greece, Italy, and Spain, is deeply rooted in the use of fresh vegetables, lean proteins, whole grains, and healthy fats. The Mediterranean Diet has been linked to numerous health benefits, including reduced risk of heart disease, improved cognitive function, and enhanced longevity. Among the many dishes that capture the essence of this diet, *Mediterranean Delight Stuffed Portobello Mushrooms* stands out as a delightful, nutritious option that is both satisfying and easy to prepare.

Stuffed Portobello Mushrooms with Feta

Experience the vibrant flavors of the Mediterranean with these delightful stuffed Portobello mushrooms. Bursting with fresh vegetables, quinoa, feta cheese, and aromatic herbs, this dish not only satisfies your taste buds but also offers numerous health benefits. Perfect for any occasion, they can be served as an appetizer, side dish, or main course. Embrace healthy eating while enjoying the rich, earthy taste of Portobello mushrooms in this easy-to-prepare recipe.
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Ingredients
  

4 large Portobello mushrooms, stems removed and gills scraped out

1 cup crumbled feta cheese

1 cup spinach, chopped

1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)

1/2 cup cooked quinoa (or couscous)

2 cloves garlic, minced

1/4 cup red onion, finely diced

1/4 cup Kalamata olives, sliced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Portobello Mushrooms: Clean the Portobello caps gently with a damp cloth. Place them upside down on a baking sheet lined with parchment paper.

      Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, sauté the minced garlic and diced red onion until translucent, about 3-4 minutes. Add the chopped spinach and sun-dried tomatoes, cooking until the spinach is wilted. Season with salt, pepper, and oregano.

        Mix the Filling: In a mixing bowl, combine the sautéed vegetables with the cooked quinoa (or couscous), crumbled feta cheese, and sliced Kalamata olives. Mix well until all ingredients are evenly distributed.

          Stuff the Mushrooms: Generously spoon the filling mixture into each Portobello cap, pressing slightly to fit.

            Bake the Mushrooms: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

              Garnish and Serve: Once out of the oven, garnish with chopped fresh parsley or basil, if desired. Serve warm as an appetizer, side dish, or a light main course.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings