Spinach & Feta Stuffed Portobello Mushrooms

Side or Light Main | 20 minutes | Serves 2

Need to impress someone? Spinach & Feta Stuffed Portobello Mushrooms deliver restaurant-level drama with zero stress. Cabera spinach discs melt into a garlicky, creamy filling that hugs every bite. Candles optional—applause guaranteed.

Cabera spinach discs are portion-perfect pucks of pre-washed, pre-chopped greens—straight from freezer to microwave to masterpiece. Paired with tangy feta and meaty portobellos, this is the low-effort, high-flavor dish that turns “I cooked” into “I slayed.”

Ingredients (Serves 2)

• 6 Cabera Spinach Discs (40 g each) – Total 240 g; no chopping, no rinsing.

• 100 g Feta – Crumbled; Greek-style for max tang.

• 4 Large Portobello Mushrooms – Stems removed; wipe with damp paper, don’t rinse.

• 15 ml Olive Oil – For drizzling; plus a brush for even coating.

• 1 g Garlic Powder – About ½ tsp; fresh minced works too.

• Parmesan – Freshly grated, for golden topping (20–30 g).

Optional romance boost: Chili flakes, lemon zest, or pine nuts sprinkled pre-bake.

Step-by-Step Instructions

Step 1: Soften the Spinach (Microwave Magic – 2 Minutes)

1. Place 6 Cabera spinach discs in a microwave-safe bowl.

2. Heat 2 minutes on high. They’ll thaw and steam perfectly.

3. Let cool 1 minute, then squeeze out excess water using a clean towel or your hands (gloves = pro move). You’ll get a compact, vibrant green ball.

Water is the enemy: Dry spinach = creamy, not soupy filling.

Step 2: Make the Filling (The 60-Second Mix)

1. In the same bowl, combine squeezed spinach, 100 g crumbled feta, and 1 g garlic powder.

2. Mix with a fork until creamy and uniform. Taste—add pepper or a feta pinch if needed.

Filling hack: Make ahead and fridge up to 24 hours. Flavor deepens.

Step 3: Stuff & Bake (Oven Does the Work – 15 Minutes)

Preheat oven to 190°C (375°F)—line a tray with parchment for easy cleanup.

1. Place 4 portobello caps gill-side up. Brush lightly with half the olive oil.

2. Divide spinach-feta mix evenly among caps (heap it high—mounds are gorgeous).

3. Drizzle remaining olive oil on top. Shower with grated Parmesan.

4. Bake 15 minutes until mushrooms soften, filling bubbles, and cheese turns golden.

Broil last 2 minutes for extra crisp if your oven allows.

Serve It Up: Applause Incoming

Slide onto plates with crusty bread to scoop every cheesy bite, or nestle beside a juicy steak for surf-and-turf vibes. The portobellos release savory juices—sop them up. Light main? Add a fried egg on top. Side dish? Pair with roasted chicken or grilled fish.

Total time? 20 minutes. Total dishes? One tray, one bowl, endless bragging rights.

Why Cabera Spinach Discs Are Your Secret Weapon

Fresh spinach wilts into a soggy mess and demands triple-washing. Cabera discs? Frozen at peak freshness, pre-portioned at 40 g each, and ready in 2 minutes. Squeeze out water, mix, stuff—done. They keep vibrant color and silky texture, letting feta shine and garlic sing. Meatless Monday or fancy side? These mushrooms flex both ways.

Pro tip: Keep a box of Cabera spinach discs in the freezer. They’re the ultimate “panic dinner” hack.