This spinach and feta stuffed portobello mushrooms recipe is a vegetarian and gluten-free option. To make it with a food processor, pulse the spinach, feta cheese, garlic, and lemon juice until finely chopped. Then, remove the stems from the portobello mushrooms and stuff with the spinach and feta mixture. Bake in the oven until the mushrooms are tender and the filling is hot and bubbly.
