STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Stuffed Portobello Mushrooms with Spinach and Feta image

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7

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Ingredients

4 large portobello mushroom caps
1 cup crumbled feta cheese
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
salt and ground black pepper to taste
1 teaspoon balsamic vinegar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
Bake in the preheated oven for 30 minutes.
Drizzle with balsamic vinegar just before serving.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg