Healthy Spinach Stuffed Mushrooms with Feta, Cheese, and Garlic
Healthy Spinach Stuffed Mushrooms with Feta, Cheese, and Garlic
Ingredients
- 450 g Portobello mushrooms small – about 24 mushrooms, stems removed
- 1 tbsp Olive oil
- 220 g Spinach chopped
- ½ cup Feta crumbled
- 4 cloves Garlic crushed
- 1 tbsp Fresh parsley chopped
- ¼ tsp Salt
- ¼ tsp Pepper
Instructions
- Preheat the oven to 200C. Line a baking tray with foil or baking paper (grease lightly if using foil).
- Place the spinach in a bowl with a few tablespoons of water and cover with plastic wrap. Steam in the microwave for 2 minutes, until wilted.220 g Spinach
- Arrange the mushrooms cavity side up on the baking tray in a single layer. Drizzle with olive oil. Season with salt and pepper.450 g Portobello mushrooms, 1 tbsp Olive oil, 1/4 tsp Salt, 1/4 tsp Pepper
- When the spinach is cool enough to handle, squeeze it tightly several times to drain as much moisture as possible. It should turn into a small, tight ball.
- In a medium bowl, mix the spinach, feta cheese, garlic, and parsley. Add salt and pepper to taste if desired. Spoon the mixture into the mushrooms.1/2 cup Feta, 4 cloves Garlic, 1 tbsp Fresh parsley
- Bake for about 15-20 minutes, until the mushrooms are soft and golden.
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