Title: Stuffed Mushrooms with Spinach and Feta
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
16 large portobello or cremini mushrooms, stems removed
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Clean the mushroom caps with a damp cloth and arrange them on a baking sheet, stem side up.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
5. Remove the skillet from the heat and mix in the crumbled feta cheese, oregano, salt, and pepper. Stir until well combined.
6. Carefully spoon the spinach and feta mixture into each mushroom cap, filling them generously.
7. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are slightly golden.
8. Remove from the oven and let cool for a minute. Garnish with fresh parsley if desired before serving.
Enjoy your healthy diabetic-friendly dinner with these delicious stuffed mushrooms packed with flavor and nutrients!
