These stuffed portobello mushrooms have a filling inspired by the greek spinach pie, spanakopita. To keep them quick, we ditched the phyllo, so they're great for an easy weeknight vegetarian dinner.
Ingredients For Spanakopita-Stuffed Portobello Mushrooms Recipe
3 tablespoon Extra Virgin Olive Oil, Divided
1 bunch Scallions, Sliced
2 Cloves Garlic, Minced
1 Package frozen chopped spinach, thawed and squeezed dry
0.5 cup Crumbled feta cheese, plus 1 tablespoon
0.25 cup Chopped Fresh Dill
0.25 teaspoon Ground pepper
0.1200000000000001 teaspoon Salt
4 Medium portobello mushrooms, stems and gills removed
Nutrition value
190
calories per serving
15 g Fat6 g Protein12 g Carbs4 g FiberOther
Current Totals
15 g Fat
6 g Protein
12 g Carbs
4 g Fiber
MacroNutrients
Carbs
12 g
Protein
6 g
Fiber
4 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
285 mg
Iron
3 mg
Vitamin A
34 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
59 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
47 mg
Manganese
1 mg
Phosphorus
112 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
