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Mushroom and Spinach Stuffed Portobello Mushrooms


·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


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.


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