Greek Stuffed Portobello Mushrooms
4 stuffed mushrooms
Active time: 15 minutes
Total time: 25 minutes
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
- Preheat oven to 400 degrees F.
- 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.
- 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.
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