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      1. Home
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      4. Greek Stuffed Portobello Mushrooms

      Greek Stuffed Portobello Mushrooms

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Mediterranean Dinner

      Greek Stuffed Portobello Mushrooms

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Mediterranean Dinner
      4 stuffed mushrooms
      Prep 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

      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.

      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
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      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

      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
      • 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.
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