Skip to main content
    Thrive On

    Greek Stuffed Portobello Mushrooms

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMediterraneanDinner
    4 stuffed mushrooms
    Active time: 15 minutes
    Total time: 25 minutes

    Nutrition Per Serving

    • Calories114 cal
    • Total Fat8.5 g
    • Saturated Fat2.6 g
    • Cholesterol11 mg
    • Sodium390 mg
    • Carbohydrate Total6.6 g
    • Protein4.5 g
    • Phosphorus159 mg
    • Potassium467 mg
    • Fiber1.8 g
    • Calcium83 mg

    Ingredients

    • 3 tablespoons extra-virgin olive oil, divided
    • 1 clove garlic, minced
    • ½ teaspoon ground pepper, divided
    • ¼ teaspoon salt
    • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
    • 1 cup chopped spinach
    • ½ cup quartered cherry tomatoes
    • ⅓ cup crumbled feta cheese
    • 2 tablespoons pitted and sliced Kalamata olives
    • 1 tablespoon chopped fresh oregano

    Description

    A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.

    Directions

    1. Preheat oven to 400 degrees F.
    2. Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
    3. Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.
    © Meredith Operations Corporation. All rights reserved. Used with permission.