Recipe

Spinach and Feta Stuffed Portobello Mushrooms

  • 30 min total
  • Serves 2
  • 280 cal per serving
  • 14g protein

Checked against the ingredient list: Gluten-Free, Low Carb, No Red Meat, Vegetarian

Contains: dairy

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What You'll Need

Ingredients

Scale for your household

Serves 2

  • 4 large portobello mushroom caps
  • 4 cups fresh spinach
  • 0.5 cup crumbled feta
  • 1 clove garlic (minced)
  • 1 tbsp olive oil

Steps

  1. Wipe mushroom caps clean, brush lightly with oil. Bake at 400°F for 10 mins.
  2. Sauté spinach and garlic in a pan until wilted. Remove from heat and stir in feta.
  3. Stuff precooked caps with spinach mixture.
  4. Bake 8-10 mins until heated through.

Dietary details

Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.

  • Gluten-Free checked
  • Low Carb checked
  • No Red Meat checked
  • Vegetarian checked

Allergens

Contains Dairy

Other tags

Calorie Smart
Per servingServes 2
Calories280
Protein14g28% DV
Total fat20g26% DV
Total carbs15g5% DV

As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.

Ingredients worth knowing

Spinach
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