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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.



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