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Tomato Feta Spinach Stuffed Portobello Mushrooms
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
Instructions
Tomato, Feta & Spinach-Stuffed Portobello Mushrooms serves 4 original recipe by EatingWell.
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
- greek
Comments
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