Keto Diet Cookbook for Beginners UK: 150 Budget-Friendly, Nutrient-Rich, and Tasty Ketogenic Recipes by Melania Jimenez

Author:Melania Jimenez [Jimenez, Melania]
Language: eng
Format: epub
Published: 2023-09-02T00:00:00+00:00

Vegetarian and Vegan Options on Keto

Spinach and Feta Stuffed Portobello Mushrooms

Yield: 4 servings | Prep time: 10 minutes | Cook time: 25 minutes

Ingredients:

• 4 large portobello mushrooms (about 400 grams)

• 2 tablespoons olive oil (30 ml)

• 1 small onion, chopped (about 70 grams)

• 2 cloves garlic, minced (6 grams)

• 200 grams fresh spinach

• 100 grams feta cheese, crumbled

• 1/4 teaspoon salt (1.25 grams)

• 1/4 teaspoon black pepper (1.25 grams)

• 1/4 teaspoon red pepper flakes (optional) (0.5 grams)

Directions:

Preheat your oven to 190°C (375°F). Remove the stems from the portobello mushrooms and scrape out the gills with a spoon. Brush the mushrooms with 1 tablespoon of olive oil and place them on a baking sheet, stem-side up.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is soft. Add the spinach and cook until it wilts, about 2-3 minutes. Remove the skillet from heat and stir in the feta cheese, salt, pepper, and red pepper flakes.

Divide the spinach and feta mixture among the four mushrooms, pressing it into the caps. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is golden brown.

Serve the stuffed mushrooms hot.

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