Ingredients
4 large portobello mushroom caps
2 cups fresh spinach
1/2 cup crumbled feta cheese
2 garlic cloves, minced
1/4 teaspoon dried oregano
Salt and pepper, to taste
Directions
Preheat the oven to 400°F.
Remove the stems from the mushroom caps and scoop out the gills with a spoon.
In a medium bowl, combine the spinach, feta cheese, minced garlic, dried oregano, salt, and pepper.
Stuff the spinach and feta mixture into the mushroom caps.
Place the stuffed mushroom caps on a baking sheet.
Bake the stuffed mushroom caps in the oven for 20-25 minutes, or until they are tender and lightly browned.
Over the years, Dorina dedicated her life to her family as a stay-at-home mom. However, she found her escape and joy in cooking. For Dorina, cooking became an art form, much like painting or singing. It was her therapy, a way to express herself. She was fortunate enough to travel all over Europe and America, meeting amazing people and seeing magical places. Now, she wants to share her talent with you while teaching and entertaining you at the same time. Dorina’s painting starts with fun recipes and a mission to find the right colors, in the form of fresh and, if possible, organic food. She loves using gadgets that make cooking faster and easier, some of which you will be able to find on Amazon. And of course, any good artist always has a collection of interesting cookbooks to pull from. She is honored to bring this joy and laughter into your kitchen, sharing her funny and crazy personality with you all. So let’s all welcome Dorina and her Italian cuisine into our own kitchens, in TUA Cucina con Dorina. Grazie!