Mediterranean Stuffed Portabello Mushrooms
Mediterranean stuffed portabello mushrooms are a simple side dish or meatless main dish. Plump portabello mushrooms are stuffed with sun-dried tomatoes, baby spinach, pine nuts, Kalamata olives, gluten-free breadcrumbs, feta cheese, and spices.
- 4 large portabello mushrooms
- ½ cup sundried tomatoes in olive oil, chopped
- ¼ cup kalamata olives chopped
- 2 tbsp extra virgin olive oil
- ¼ cup gluten-free panko bread crumbs
- 6 oz feta cheese
- 4 cups fresh baby spinach leaves
- ½ onion finely chopped (red onion is best)
- 2 garlic cloves minced
- ¼ cup pine nuts toasted
- sea salt and pepper to taste
Preheat oven to 425 degrees.
Wipe off mushrooms (they get soggy if you rinse them) and place, gill side up, in a baking dish rubbed with olive oil.
Cook for 8 minutes and set aside while you prepare the rest of the ingredients.
In a large sauté pan, toast pine nuts, stirring rapidly over medium heat until fragrant and lightly golden.
Place toasted nuts into a small bowl and set aside.
In that same warm pan, heat the EVOO and add onions.
Cook onions until soft then add garlic and stir for about a minute before adding spinach to the pan. Cook spinach until wilted, then add all other ingredients, stirring often, until cheese begins to melt. Sprinkle mushroom caps with salt and pepper and top evenly with stuffing mixture.
Drizzle each mushroom with a little olive oil and bake at 425 degrees for 10-12 minutes more.
Calories: 352kcal | Carbohydrates: 25g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 712mg | Potassium: 1041mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3146IU | Vitamin C: 15mg | Calcium: 267mg | Iron: 3mg