Greek Stuffed Portobello Mushrooms

Greek Stuffed Portobello Mushrooms

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From: EatingWell.com, July 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Combine 2 tablespoons oil, 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.

Nutrition information

  • Serving size: 1 stuffed mushroom
  • Per serving: 151 calories; 8 g fat(3 g sat); 2 g fiber; 7 g carbohydrates; 4 g protein; 49 mcg folate; 11 mg cholesterol; 4 g sugars; 0 g added sugars; 937 IU vitamin A; 6 mg vitamin C; 83 mg calcium; 1 mg iron; 390 mg sodium; 467 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable, ½ medium-fat protein

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