How do you want to connect to better health?

Welcome to LiveWellSTL! We are adding new events and resources every day. So, explore the site today and visit us often to see what's new.

Please remember to check with your doctor before beginning any new physical activity, weight loss, or nutrition plan. Also, events are subject to change, so always be sure to call ahead before attending.

Find ways to:

Greek Stuffed Portobello Mushrooms

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.

    • 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
    1. Preheat oven to 400°F.
    2. Combine 2 tablespoons oil, garlic, ¼ 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.

Recipe Courtesy of EatingWell.

 

 

Brought to you with the support of: