Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
7 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 280grams baby spinach leaves
- 4 large portobello mushrooms, stems removed
- olive oil cooking spray
- 60grams Greek-style feta, crumbled
Nutrition per serving
598kJ / 142Cal
598 Kilojoules or 142 Calories
7% of daily energy intake*
Protein
7.4grams
Fat
10.6grams
Carbs
8.3grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
In the mood for mushrooms? This stuffed mushroom recipe is a cinch to cook up. Feta and spinach bring spanakopita-inspired flavours to this yummy dish.
Instruction tip
Tip:You can cook stuffed mushrooms on a baking tray in a 220°C/200°C fan-forced oven for 12 minutes or until golden and tender.
Method
Step 1 of 2
Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and spinach, and cook, stirring, for 3 minutes or until spinach wilts. Remove from heat.
Step 2 of 2
Preheat a barbecue flat plate or frying pan over medium-high heat. Spray stem side of mushrooms lightly with cooking spray. Cook on barbecue, stem-side down, for 3 minutes. Turn. Top with spinach mixture and feta. Close barbecue lid and cook for 5 minutes or until mushrooms are golden and tender. Serve.
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