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
- 0.5 teaspoons dehydrated minced garlic , or to taste
- salt and ground black pepper to taste
- 1 teaspoon balsamic vinegar , Optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
-
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.
-
3
Bake in the preheated oven for 30 minutes.
-
4
Drizzle with balsamic vinegar just before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Lemon Jell-O Cake
This lemon Jell-O cake has a nice light texture, but is very moist and has a great lemon flavor. Serve with whipped cream and berries for an extra lovely presentation.
Sweet Potato "Hummus"
This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.
Crunchy Eggplant Parmesan
This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!