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A delicious and light lunch or supper!
Ingredients
- 4 large portobello mushroom caps
- 1 cup crumbled feta cheese
- 1 cup torn fresh spinach
- 4 small Campari tomatoes, sliced
- ½ teaspoon dehydrated minced garlic, or to taste
- salt and ground black pepper to taste
- 1 teaspoon balsamic vinegar, or to taste (Optional)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two 9×13-inch baking pans with parchment paper.
Step 2
Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
Step 3
Bake in the preheated oven for 30 minutes.
Step 4
Drizzle with balsamic vinegar just before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat6g | 29% |
| Cholesterol33mg | 11% |
| Sodium463mg | 20% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber9g | 32% |
| Protein18g | |
| Vitamin C23mg | 113% |
| Calcium249mg | 19% |
| Iron4mg | 21% |
| Potassium2649mg | 56% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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