snack

Tzatziki Feta and Spinach Stuffed Portobello Mushrooms

Name: Tzatziki Feta and Spinach Stuffed Portobello Mushrooms
Ingredients: 2 large (about 6 oz / 170g each) Large Portobello Mushrooms; 3 oz (85 g) Feta Cheese, crumbled; 4 oz (113 g) Greek Yogurt, plain, full-fat; 2 oz (57 g) Fresh Spinach, chopped; 1 clove (about 3g) Garlic, minced; 1 tbsp (about 3g) Fresh Dill, chopped; 1 tsp (5g) Extra Virgin Olive Oil; 1/4 tsp Salt; 1/8 tsp Black Pepper

Nutrition

629

kcal

Calories

38.3

Protein

28.9

Carbs

36.9

Fat

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Ingredients(9)

Large Portobello Mushrooms2 large (about 6 oz / 170g each)

Feta Cheese, crumbled3 oz (85 g)

Greek Yogurt, plain, full-fat4 oz (113 g)

Fresh Spinach, chopped2 oz (57 g)

Garlic, minced1 clove (about 3g)

Fresh Dill, chopped1 tbsp (about 3g)

Extra Virgin Olive Oil1 tsp (5g)

Salt1/4 tsp

Black Pepper1/8 tsp

Instructions

Preheat your oven to 400°F (200°C).

Gently scrape out the gills from the portobello mushroom caps with a spoon. Brush the caps lightly with 1/2 tsp of the olive oil and season with a pinch of salt and pepper. Place them gill-side up on a baking sheet.

In a medium bowl, combine the crumbled feta cheese, Greek yogurt, chopped spinach, minced garlic, chopped dill, the remaining 1/2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well until all ingredients are evenly distributed.

Spoon the feta and yogurt mixture generously into each portobello mushroom cap, pressing it down slightly.

Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden on top.

Let cool slightly before serving.