About
A fat, juicy, stuffed portabella mushroom is enticing and makes the perfect lunch or dinner! This is also an excellent way to get a healthy dose of protein while staying vegetarian! Aside from the mushroom caps, there’s plenty of protein in the spinach and arugula that’s stuffed into each cap. Since this recipe is so low carb, you can serve it alongside other protein-packed vegetables to keep your vegetarian meal filling and nutritious.
Ingredients
- 8 ounce portabella mushrooms
- 2 teaspoon olive oil
- ½ cup spinach raw
- ¼ cup arugula raw
- 1 ½ tablespoon kalamata olives
- 2 tablespoon red bell pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ ounce basil fresh
- ½ tsp, ground spices oregano dried
- ¼ cup olive oil
- 1 tablespoon grated parmesan cheese
- ¾ oz cheese feta
Instructions
- Preheat an oven to 350 degrees. Prepare two large mushroom caps by using a spoon to gently remove the stalk and most of the inner flesh. You can discard the shavings or include it in the filling made later. Rub the first amount of olive oil over the top of the mushroom caps and lay them in a oven safe baking dish.
- Prepare the filling by chopping the spinach, arugula, olives, and red bell pepper. Combine these ingredients in a bowl with the salt, pepper, chopped basil, oregano, and second amount of olive oil.
- Stuff both mushroom caps evenly with the filling. Top them both off with an even distribution of grated parmesan and chopped feta cheese.
- Cover the baking dish in tin foil and bake in the oven for 25 minutes. Then, uncover the dish and bake for an additional 10 minutes. Serve hot while the cheese is melted!
Nutrition Facts
- Servings: 2
- Calories: 356.8kcal (per serving)
- Fat: 35.6g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 5.5g (per serving)
