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.

Low-sodium Stuffed Portobello Mushrooms

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

  1. Preheat the oven to 375°F (190°C).
  2. Clean the portobello mushrooms and remove the stems.
  3. In a bowl, mix together the diced tomatoes, chopped spinach, diced onion, feta cheese, minced garlic, and olive oil.
  4. Season the mushroom caps with salt and pepper, then stuff them with the vegetable mixture.
  5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender.
  6. 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