![](https://cdn.statically.io/img/www.allrecipes.com/thmb/f4vkC3UWweP1e2u0gVibe-LEmbQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3699871-a0880eaa5e3d4571a3d104b52faee733.jpg)
Ingredients
-
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)
Directions
-
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.
Nutrition Facts (per serving)
248 | Calories |
9g | Fat |
31g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 248 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 6g | 29% |
Cholesterol 33mg | 11% |
Sodium 463mg | 20% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 9g | 32% |
Protein 18g | 37% |
Vitamin C 23mg | 25% |
Calcium 249mg | 19% |
Iron 4mg | 21% |
Potassium 2649mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.