Stuffed Portobello Mushrooms with Spinach and Feta
Recipe by Ninadetusojos from allrecipes.com
Dinner 45 Mins.
Ingredients
4
4 servings
- •4 large portobello mushroom caps
- •1 cup crumbled feta cheese
- •1 cup torn fresh spinach
- •4 small Campari tomatoes, sliced
- •½ teaspoon dehydrated minced garlic, or to taste
- •salt and ground black pepper to taste
- •1 teaspoon balsamic vinegar, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
- Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
- Drizzle with balsamic vinegar just before serving.
Nutritional Facts
Per 4 servings
- Calories: 248
- Carbohydrate: 31g
- Fat: 9g
- Fiber: 9g
- Protein: 18g
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