Description
These Mediterranean stuffed Portobello mushrooms combine feta, olives, sun-dried tomatoes, and spinach for a flavorful and satisfying meal.
Ingredients
4 large Portobello mushroom caps
2 tablespoons extra virgin olive oil
200 g crumbled feta cheese
1/2 cup pitted Kalamata olives, chopped
1/2 cup sun-dried tomatoes, chopped
1 cup fresh spinach, roughly chopped
2 cloves garlic, minced
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Juice of half a lemon
Fresh chopped basil, for garnish
Instructions
Prepare the mushrooms
Start by wiping the Portobello caps with a damp cloth. Carefully remove the stems and scoop out the central part with a spoon to create a small hollow. Brush each mushroom cap with a tablespoon of olive oil inside and out.
Prepare the filling
In a large bowl, combine the crumbled feta, chopped olives, sun-dried tomatoes, capers, garlic, spinach, oregano, and smoked paprika. Add the lemon juice and the remaining tablespoon of olive oil. Season with salt and freshly ground black pepper to taste, then mix everything well.
Notes
Serve warm garnished with fresh chopped basil. These stuffed mushrooms make a great vegetarian dinner or lunch option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stuffed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3
- Sodium: 480
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 10
- Cholesterol: 25