I love these mushroom caps – easy to make and awesome as a meat replacement for those who want a tasty vegetarian burger option, or if you’re just looking to cut back on calories.

Ingredients

One good sized Portobello mushroom cap
1 tbsp. Olive oil
1 tbsp. Balsamic vinegar
1/2 Shallot (onions will do as well, but have a stronger taste)
1/4 cup spinach
1/8 cup of a good quality feta (you can also use a nice 1/4″ slice of Bocconcini for a different flavour)

Putting it together

1. Preheat your oven to 350˚
2. Simply remove the stem from the Portobello and wipe down the exterior of the mushroom cap with paper towel
3. Place the mushroom cap top down onto a baking pan and drizzle oil and balsamic into the gills of the mushroom cap
4. Finely chop shallot and sprinkle across the mushroom cap
5. Sauté the spinach in a frying pan for about 30 seconds until soft and place on top of the mushroom cap
6. Crumble feta over the spinach and pop into the oven
7. Bake the mushroom cap for about 25 minutes or until the “meat” is soft
8. Finish under the broiler for about a minute to brown the feta
9. Eat! Really good on a nice crispy hamburger roll!