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

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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