Perk up any appetizer buffet or antipasto tray with these tempting mushrooms brimming with broccoli, feta cheese, garlic, and oregano.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
35 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Clean mushrooms. Remove stems from mushrooms. Set stems aside. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan lined with foil. Bake in a 425 degree F oven for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.

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  • Meanwhile, for filling, chop enough of the mushroom stems to make 1 cup. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano (if using), salt, and pepper to hot skillet. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese, bread crumbs, and fresh oregano (if using).

  • Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Bake in the 425 degree F oven for 8 to 10 minutes more or until heated through.

Nutrition Facts

19 calories; protein 1.5g; carbohydrates 2.3g; dietary fiber 0.4g; sugars 1g; fat 1g; saturated fat 0.3g; cholesterol 1.2mg; vitamin a iu 37.2IU; vitamin c 4.3mg; folate 4mcg; calcium 13.3mg; iron 0.3mg; magnesium 1.8mg; potassium 139.8mg; sodium 51.1mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2018
I made these as directed and it turned out great! Read More
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