Greek Stuffed Portobello Mushrooms

© Dotdash Meredith. All rights reserved. Used with permission.

A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 clove garlic, minced
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
• 1 cup chopped spinach
• ½ cup quartered cherry tomatoes
• ⅓ cup crumbled feta cheese
• 2 tablespoons pitted and sliced Kalamata olives
• 1 tablespoon chopped fresh oregano

Directions

1. Preheat oven to 400°F.
2. Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
3. Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

Nutritional Information

Per Serving: 151⅕ Calories, Total Fat: 8½ g, Saturated Fat: 2⅗ g, Cholesterol: 11 mg, Carbohydrates: 6⅗ g, Fiber: 1⅘ g, Total Sugars: 4 g, Protein: 4½ g, Sodium: 390⅖ mg, Potassium: 466⅗ mg, Iron: ⅔ mg, Folate: 49⅕ mcg, Calcium: 83⅒ mg, Vitamin A: 936⅘ IU, Vitamin C: 5⅗ mg