Stuffed mushrooms give off a Mediterranean vibe
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.
Greek stuffed portobello mushrooms
Makes: 4 servings
Active time: 15 minutes
Total time: 25 minutes
3 tablespoons extra-virgin olive oil, divided 1 clove garlic, minced
¼ teaspoon ground pepper
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
1. Preheat oven to 400 degrees.
2. Combine 2 tablespoons oil, the garlic, ¼ 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.
Recipe nutrition per serving: 151 calories, total fat: 8 g, saturated fat: 2 g, cholesterol: 11 mg, carbohydrates: 6 g, fiber: 1 g, total sugars: 4 g, protein: 4 g, sodium: 390 mg.