October 6, 2022
Greek Stuffed Portobello Mushrooms
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
METHOD
- 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. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
Barbell Training
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