Low-sodium Stuffed Portobello Mushrooms
These Low-Sodium Stuffed Portobello Mushrooms are a delicious and healthy option for a light meal or appetizer. Filled with flavorful ingredients and baked to perfection, they are sure to impress your guests or satisfy your cravings.
Ingredients
- 4 large portobello mushrooms
- 1 cup diced tomatoes
- 1/2 cup chopped spinach
- 1/4 cup diced onion
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a bowl, mix together the diced tomatoes, chopped spinach, diced onion, feta cheese, minced garlic, and olive oil.
- Season the mushroom caps with salt and pepper, then stuff them with the vegetable mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 8g
- Fat
- 9g
Supplies
Baking sheet
Tools
Oven
Serving suggestions
These stuffed portobello mushrooms can be served as an appetizer or as a side dish alongside a fresh salad.
Tips & tricks
For a variation, you can add cooked quinoa or brown rice to the stuffing mixture for an extra boost of protein and fiber.
Cost
$10