Stuffed Portobello Mushrooms
Basic Information
- Servings: 4
- Serving Size: 1 stuffed mushroom
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Meal Type: Main Dish
Diet Types
- Vegetarian
- Keto
- Atkins
- Low-Carb
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
Equipment
- - Baking sheet
Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - Heat 1 tablespoon olive oil in a skillet over medium heat, sauté onion for 3-4 minutes, add spinach, garlic powder, salt, and pepper; cook for 3-5 minutes until wilted, then mix in feta.
- - Stuff mushrooms with spinach mixture, place on a baking sheet, drizzle with remaining oil, and bake for 20-25 minutes until tender.
- - Serve 1 stuffed mushroom per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.
Nutrition
- Calories: 200
- Protein: 8g
- Fat: 16g
- Carbs: 6g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A