Stuffed Portobello Mushrooms with Spinach and Feta

5.0

(3)

3 Reviews

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A delicious and light lunch or supper!

Submitted by Anonymous

Updated on January 25, 2022

3

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

Yield:

4 stuffed mushroom caps

Jump to Nutrition Facts

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.

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