Greek Stuffed Portobello Mushrooms Food
GREEK STUFFED PORTABELLA MUSHROOMS
I was searching for a good stuffed mushroom recipe that we could have for a main meal. I couldn't find one that really tickled my tastebuds so I made this one up and I was really pleased with the results. They were delicious!
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wipe the mushrooms and place, gill side up, in a greased baking dish.
- Place in a preheated 220*C oven for about 8 minutes.
- Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
- Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
- Return to oven and bake until bubbly and feta on top is slightly browned.
- Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.
GREEK STUFFED MUSHROOMS
A meaty portobello filled with spinach, tomato, kalamata olives, and feta cheese.
Provided by Shelby Law Ruttan
Categories Main Course
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
- Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
- Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.
Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 8 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 1017 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 14 g, ServingSize 1 serving
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