Portobello Mushrooms - Stuffed Greek Style
Ingredients
- 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
Instructions
- 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.