Spinach & Feta-Stuffed Portobello Mushrooms

These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita. To keep them quick, we ditched the phyllo, so they're great for an easy weeknight vegetarian dinner.

3 tablespoons extra-virgin olive oil, divided

1 bunch scallions, sliced

2 cloves garlic, minced

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

½ cup crumbled feta cheese, plus 1 tablespoon

¼ cup chopped fresh dill

¼ teaspoon ground pepper

⅛ teaspoon salt

4 medium portobello mushrooms, stems and gills removed (see Tip)

Crushed red pepper for garnish

Directions at eatingwell.com

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