Spinach and Feta Stuffed Mushrooms
Cook Time
30
mins
Calories
156
Serving Size
2
Carbs
6.1
Fat
12
Protein
7.6
description
These are really...REALLY good!!
ingredients
- 2-3 large Portabella mushroom caps
- 1 roma or plum tomato, diced
- 2 large handfuls of fresh baby spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup shredded cheese (I used a Cheddar/Mozzarella Mix)
- 1/4 cup Italian or Olive Oil & Vinegar dressing
- 1/4 cup chicken broth
directions
- Use a damp paper towel to wipe down the Mushrooms (keeps them from getting saturated, more flavors)
- Cut the stem out, and use a spoon to scrape out the gills. Gently
- Preheat the oven to 350F
- In a small bowl, combine the 2 handfuls of spinach, 1 chopped roma tomato, 1/4 cup feta cheese, 1/4 cup shredded Cheese, and 1/4 cup Italian dressing and toss together.
- Place mushrooms in a baking dish and divide the stuffing into the Mushrooms, stuff em full cause the spinach will wilt down in the oven
- Top with a little more Feta and Shredded Cheese
- Pour 1/4 - 1/2 cup of chicken broth in the bottom of the baking dish, just enough that the mushrooms are sitting in a bit of liquid (depends on the size of your baking dish, how much you will need).
- Bake for 30-45 at 350 until the mushrooms are soft and the cheese is melted and bubbly.