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.