Portobello Mushrooms - Stuffed Greek Style
Course Main Course
Cuisine Mediterranean
- 3 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp Ciao Down Italian seasoning
- 4 Portobello mushrooms, wiped clean, remove stems and gills
- 1 cup chopped spinach or baby kale
- 1/2 cup quartered cherry tomatoes
- 1/3 cup crumbled feta
- 2 tbsp pitted and sliced kalamata olives
- 1/2 cup finely chopped onion
- 1/2 cup grated Parmesan cheese - divided by four
Pre-heat oven to 400 degrees
Combine 2 tablespoons olive oil, garlic in small bowl. Brush the mushrooms all over and grill until slightly soft
Place on a rimmed baking sheet
Combine spinach or kale, tomatoes feta, olive and Ciao Down seasoning and remaining 1 tbsp of EVOO
Once the mushrooms have cooled from the grill, fill with them with the mixture and add shredded Parmesan cheese to the top. Bake in 400 oven for about 8 to 10 minutes.
Keyword Greek Seasoning, Stuffed Mushrooms, vegetarian recipe
