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Stuffed Portobello Mushrooms

This is a great vegetarian entree — super easy, tasty, and nutritious! Looks pretty, too :)

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Ingredients:

  • Portobello mushroom caps (1 or 2 per person)
  • Fresh spinach
  • Artichoke hearts (chopped)
  • Sundried (or fresh) tomatoes (chopped)
  • Olive oil
  • Fresh garlic (minced)
  • Feta cheese
  • Balsamic vinegar

Instructions:

1) De-gill (scrape out) as many Portobello mushroom caps as you will be using.

2) Pop the mushroom caps in the oven for about 20 minutes at 350 degrees to soften them.

3) While the mushrooms are cooking, sauté desired amount of fresh spinach, artichoke hearts, and sundried tomatoes in a pan with olive oil and garlic to taste.

4) Once the mushrooms are softened, take them out of the oven and fill them with the spinach, artichoke heart, and sundried tomato mixture. Then top them with feta cheese and a drizzle of balsamic vinegar.

5) You can either eat them now, or pop them back in the oven for a couple minutes just to get the feta nice and melty. DELISH!!!!

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I usually serve these with a side of my delicious Mexican Style Sweet Potato Fries :)

Click here for the original post with pictures of each step!

Comments

  1. 3

    These stopped me in my tracks on facebook, I think I might make them tonight…do you think swiss would be a good substitute for feta (I can’t eat feta, goat or any of the good cheeses cause I’m pregnant) They look fantastic!

  2. 5

    This looks great, but where’s the nutritional values for the recipes????????????

  3. 7

    This recipe is so tasty. I added onions, roasted red peppers and dried rosemary to the mix. Delightful!! Thanks :)

  4. 8

    Just made these tonight… So delish! Thought I had a can of artichoke hearts but didn’t so I improvised and used whole wheat couscous (added a bit more olive oil and some of the juices from the mushrooms to keep moist). Popped them under the broiler for a couple mins to melt the feta at the end and we loved them! Thanks for the recipe!!!

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