Greek Stuffed Mushrooms
A meaty portobello filled with spinach, tomato, kalamata olives, and feta cheese.
- 4 large portobello mushroom caps gills and stems removed
- 2½ tbsp extra virgin olive oil divided
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup chopped spinach
- ½ cup cherry tomatoes quartered
- ⅓ cup feta cheese crumbled
- 2 tbsp kalamata olives chopped
- 1 tbsp 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.
Calories: 258kcalCarbohydrates: 12gProtein: 8gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 22mgSodium: 1017mgPotassium: 836mgFiber: 4gSugar: 6gVitamin A: 1770IUVitamin C: 13mgCalcium: 196mgIron: 2mg