From the Dietitian’s Kitchen: Mediterranean Inspired Stuffed Mushrooms

One of the best ways to be a great friend, while eating healthy at a holiday party, is to bring a homemade dish! The key to a delicious and healthy appetizer is to make most of the dish with vegetables and use herbs and spices to enhance the flavor. Below is an appetizer that your friends and family will love,  and as a bonus, it is healthy! Try these stuffed mushrooms at your next party or event, they will leave the guests asking for the recipe!

16 baby portabella mushrooms
1 tbsp. olive oil
3 tbsp. shallots, minced
2 clove garlic, minced
1 cup spinach, chopped
1⁄2 cup artichoke hearts, chopped
1⁄4 cup black olives, pitted, halved
1⁄4 cup sun-dried tomatoes, chopped
1⁄4 cup feta cheese, crumbled
2 tbsp. cooking white wine

Preheat oven to 350° F. Begin by cleaning mushrooms with damp paper towel and removing the stems. Line baking sheet with foil, then place mushrooms top side up on baking sheet, leaving at least an inch in between each mushrooms. Bake for ten minutes. While mushrooms bake, sauté shallots and garlic, in preheated pan with oil. Once onions are translucent (about two minutes) add spinach, artichoke hearts, olives, and sun-dried tomatoes. Add cooking wine, stirring occasionally to allow the spinach to wilt (about five minutes.) Transfer mixture to medium sized bowl and stir in feta cheese. After ten minutes, remove mushrooms from oven and turn upside down. Next, add approximately 1 tablespoon of mixture into each mushroom, depending on the size. Return to oven for 10 minutes. Serve immediately.

Serves: 4
Serving size: 4 mushrooms

160 calories / 10g fat  / 10g carb / 3g fiber / 7g protein



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