Nutrition >> Spinach and feta stuffed portobello mushrooms

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Spinach and Feta Stuffed Portobello Mushrooms

Lunch
  • V | GF
  • Serves 2
Spinach and Feta Stuffed Portobello Mushrooms
  • 180 kcals/serving
  • 11g Protein
  • 18g Fat
  • 10g Carb
Spinach and Feta Stuffed Portobello Mushrooms
Spinach and Feta Stuffed Portobello Mushrooms
Lunch
  • 180kcal
  • 11g Protein
  • 18g Fat
  • 10g Carb

Spinach and Feta Stuffed Portobello Mushrooms

  • V | GF
  • Serves 2

Ingredients

2 large portobello mushrooms

60g baby spinach leaves

60g feta cheese, crumbled

1/2 red onion, finely chopped

1 garlic clove, minced

5ml olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish

Method

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Remove stems from mushrooms and place on a baking tray.

Step 3

In a pan, sauté onion and garlic in olive oil until softened.

Step 4

Add spinach and cook until wilted.

Step 5

Season with salt and pepper.

Step 6

Stuff each mushroom with spinach mixture.

Step 7

Top with crumbled feta cheese.

Step 8

Bake for 15-20 minutes until mushrooms are tender.

Step 9

Garnish with fresh parsley before serving.