Greek Stuffed Portobello Mushrooms

Ingredients

3 tablespoons extra-virgin olive oil, divided

1 clove garlic, minced

½ teaspoon ground pepper, divided

¼ teaspoon salt

4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed

1 cup chopped spinach

½ cup quartered cherry tomatoes

⅓ cup crumbled feta cheese

2 tablespoons pitted and sliced Kalamata olives

1 tablespoon chopped fresh oregano

Directions

Step 1:

Preheat oven to 400 degrees F.

Step 2:

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.

Step 3:

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl.

Step 4:

Once the mushrooms have softened, remove from the oven and fill with the spinach mixture.

Bake until the tomatoes have wilted, about 10 minutes.

Nutrition Facts:

Calories 151

Fat 9g

Carbs 7g

Protein 5g