Ingredients:
·4 large portobello mushrooms
·2 cups spinach, chopped
·1 cup mushrooms, finely diced
·1/2 cup feta cheese, crumbled
·2 cloves garlic, minced
·Olive oil, salt, and pepper
Preparation:
1.Remove stems from portobellos and brush with olive oil.
2.Sauté garlic, mushrooms, and spinach until wilted.
3.Fill portobellos with the mixture, top with feta, and bake until golden.
Serving Size: 1 mushroom
Storage: Refrigerate for up to 3 days.
Nutritional Information: About 180 calories, 12g protein, 8g fat.