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Stuffed Portobello Mushrooms with Spinach and Feta


2 portobello mushroom caps

3 cups fresh spinach – chopped

4 garlic cloves – minced

3 tbsp. feta cheese – crumbled

1 tbsp. balsamic vinegar

¼ cup olive oil – for marinade, and 3 tbsp. for pan

garlic powder – just a sprinkle

sage spice – just a sprinkle

salt & pepper – to taste


Preheat oven to 400 F. Remove as much of the portobello stems from 2 portobello caps as you can without damaging the caps. You don’t have