Spinach and Feta-Stuffed Portobellos with Lemony Rice Spinach and Feta-Stuffed Portobellos with Lemony Rice

Spinach and Feta�??Stuffed Portobellos with Lemony Rice image Image by: Spinach and Feta�??Stuffed Portobellos with Lemony Rice image Author: Canadian Living

Large portobello mushrooms are a delicious canvas for a spinach-and-feta stuffing. Quick-cooking rice blends cut down on prep time and help make your meal complete.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2013


  • 4 portobello mushrooms trimmed
  • pinch each salt and pepper
  • 2 teaspoons olive oil
  • 2 shallots diced
  • 2 cloves garlic minced
  • 1/2 teaspoon fresh thyme
  • 10 cups packed baby spinach chopped
  • 2 tablespoons golden raisins
  • 1/4 cup crumbled Light feta cheese
  • 3 tablespoons shreddded part-skim mozzarella cheese
  • 2 tablespoons sliced natural almonds
Lemon Yogurt Sauce:
  • 1/2 cup 2% plain yogurt
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon grated lemon zest
Mixed Lemony Rice:
  • 1 cup 15-minute rice blend
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh chives
  • 4 teaspoons lemon juice


Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.

Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.

Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 346 mg
  • Sugars 6 g
  • Protein 12 g
  • Calories 222.0
  • Total fat 8 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 31 g


  • Iron 26.0
  • Folate 56.0
  • Calcium 22.0
  • Vitamin A 80.0
  • Vitamin C 18.0
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Spinach and Feta-Stuffed Portobellos with Lemony Rice