Spinach Feta Stuffed Mushrooms
An easy spinach stuffed mushrooms dish for a hearty and colourful meal.
Servings: 2 servings
- 2 Portabello Mushrooms
- 1/2 red onion finely chopped
- 2 cloves garlic finely chopped
- 1/2 cup spinach cooked
- 2 sundried tomatoes finely chopped
- 2.5 ounces Feta cheese crumbled
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Heat the olive oil in a frying pan on a medium heat.
Add the onion and garlic and cook for 5 minutes, until soft.
Remove from the heat and add the spinach, tomatoes, oregano, crumbled Feta. Stir and season with the salt & pepper.
Place the Portabello mushrooms in a lightly greased baking dish, facing up.
Spoon the spinach mixture on top of the mushrooms.
Bake for 15 minutes at 180C/350F degrees.
Makes 2 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 199kcal | Carbohydrates: 10g | Protein: 8g | Fat: 15g | Fiber: 2g