Greek-Style Stuffed Mushrooms

By JenHall

These were really good. I used 4 large portabella mushrooms though because it was for dinner for us & I didn't want to stuff a bunch of little mushrooms. I did use the bread crumbs but I don't think it would hurt to leave them out...

Ingredients

• Nonstick spray coating
• 12 large fresh mushrooms, 1-1/2 to 2 inches in diameter (about 1 pound)
• 1 tablespoon olive oil
• 1 large tomato, seeded and chopped
• 1/4 cup chopped pitted ripe olives
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons crumbled feta cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Details

Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Clean mushrooms. Remove stems from mushrooms and discard. Brush outsides of mushroom caps lightly with olive oil. Place, stem side down, in prepared pan. Bake for 5 minutes. Drain mushroom caps, stem sides down, on a double thickness of paper towels. Drain all liquid from pan.

2. In a medium bowl stir together tomato, olives, bread crumbs, feta cheese, garlic, oregano, salt, and pepper.

3. Spoon the crumb mixture into mushroom caps. Place the stuffed mushroom caps in the prepared baking pan. Bake mushrooms, uncovered, in the 425 degree F. oven about 10 minutes or until mushrooms are tender and heated through. Makes 12 mushrooms.



Nutrition Facts (Greek-Style Stuffed Mushrooms) Servings Per Recipe 12,
Calories 35,
Protein (gm) 2,
Carbohydrate (gm) 3,
Fat, total (gm) 3,
Cholesterol (mg) 1,
Saturated fat (gm) 1,
Monosaturated fat (gm) 1,
Dietary Fiber, total (gm) 1,
Sugar, total (gm) 1,
Vitamin A (IU) 146,
Vitamin C (mg) 2,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 4,
Sodium (mg) 99,
Potassium (mg) 167,
Calcium (DV %) 20,
Iron (DV %) 0,
Percent Daily Values are based on a 2,000 calorie diet