Spinach and Feta Stuffed Portobello Mushrooms
This Spinach and Feta Stuffed Portobello Mushrooms recipe is perfect for weight loss, as it is low in calories and high in protein. Portobello mushrooms provide a meaty texture and are a great source of fiber and potassium. This recipe is vegetarian, making it suitable for vegetarians. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
44 kcal
Protein
2 g
Carbs
1 g
Fat
4 g
Fiber
1 g
Ingredients
Baby Spinach
1 small cup (100g)
Feta Cheese
0.25 cup, crumbled (50g)
Olive Oil
1 tbsp (15g)
Common salt
0.25 tsp (1.25g)
Black Pepper
0.25 tsp (0.5g)
Portobello Mushroom
200 gm (200g)
parmesan cheese
0.25 cup, grated (25g)
Instructions
Preparation
Clean the mushrooms with a damp cloth and remove the stems.
Blanch the mushrooms for few minutes.
Cooking Steps
Preheat the oven to 375°F (190°C).
In a bowl, mix the chopped spinach, feta cheese and grated parmesan cheese.
Brush the blanched mushrooms with olive oil and season with salt and pepper.
Stuff the mushrooms with the spinach and feta mixture.
Place the mushrooms in a baking dish and bake for 20-25 minutes until the mushrooms are tender and the filling is golden brown.
Serve hot.