Greek Stuffed Mushrooms
A meaty portobello filled with spinach, tomato, kalamata olives, and feta cheese.
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Main Course
Cuisine Greek
Servings 2
Calories 258 kcal
- 4 large portobello mushroom caps gills and stems removed
- 2½ tablespoon extra virgin olive oil divided
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped spinach
- ½ cup cherry tomatoes quartered
- ⅓ cup feta cheese crumbled
- 2 tablespoon kalamata olives chopped
- 1 tablespoon chopped oregano
Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.
Keyword Greek Stuffed Portobello Mushrooms