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Stuffed Greek Portobellos

Portobello Mushrooms - Stuffed Greek Style

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Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

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

Method
 

  1. Pre-heat oven to 400 degrees
  2. Combine 2 tablespoons olive oil, garlic in small bowl. Brush the mushrooms all over and grill until slightly soft
  3. Place on a rimmed baking sheet
  4. Combine spinach or kale, tomatoes feta, olive and Ciao Down seasoning and remaining 1 tbsp of EVOO
  5. 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.