Description
Enjoy these easy Mediterranean Stuffed Portobello Mushrooms bursting with feta, sun-dried tomatoes, and olives. A flavorful and wholesome meal perfect for any occasion.
Ingredients
- 4 large Portobello Mushrooms, stems removed
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 cup Feta Cheese, crumbled
- 1/2 cup Sun-Dried Tomatoes, chopped finely
- 1/2 cup Kalamata Olives, pitted and sliced
- 1/4 cup Red Onion, diced small
- 1/4 cup Fresh Parsley, chopped
- 1 tsp Dried Oregano
- 2 tbsp Pine Nuts, toasted (optional)
- 1 tsp Lemon Zest, grated (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet.
- Pat the Portobello caps clean, remove stems. Brush both sides with olive oil and season with salt and pepper.
- In a medium bowl, combine crumbled feta cheese, chopped sun-dried tomatoes, sliced Kalamata olives, diced red onion, fresh parsley, and dried oregano. Stir until well mixed.
- Spoon the Mediterranean filling into each portobello mushroom cap, mounding it slightly.
- Place the stuffed mushrooms on the prepared baking sheet.
- Roast for 18 to 20 minutes, or until the mushroom caps are tender and the filling is golden brown and bubbly.
- Let the Mediterranean stuffed portobello mushrooms rest for 3 minutes.
- Garnish with toasted pine nuts and lemon zest, if using.
- Serve warm.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Ensure mushrooms are patted dry before stuffing to prevent a soggy filling.
- Do not overstuff the mushrooms to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mushroom
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg