Snack · Greek · 15 min
Tzatziki Feta and Spinach Stuffed Portobello Mushrooms
- Calories
- 567
- Protein
- 42g
- Carbs
- 26g
- Fat
- 35g
Ingredients
- 2 each portobello mushroom caps
- 2.88 tsp extra-virgin olive oil
- 3 oz feta cheese
- 7.115 oz plain Greek yogurt
- 10 oz spinach
- 5 clove garlic
- 1 tbsp fresh dill
- 0.25 tsp salt
- 0.375 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02Gently scrape out the gills from the portobello mushroom caps using a spoon.
- 03Brush the mushroom caps with 1/2 tsp of extra-virgin olive oil and season with a pinch of salt and black pepper. Place them gill-side up on the baking sheet.
- 04In a medium bowl, combine the crumbled feta cheese, plain full-fat Greek yogurt, chopped spinach, minced garlic, chopped dill, remaining 1/2 tsp extra-virgin olive oil, remaining salt, and remaining black pepper. Stir until thoroughly combined.
- 05Spoon the feta-tzatziki mixture evenly into each mushroom cap, pressing down gently.
- 06Bake for 15 to 20 minutes until the mushrooms are tender and the filling is thoroughly heated through and lightly golden on top.
- 07Let cool for 3 to 5 minutes before serving warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
