Greek Stuffed Portabella Mushrooms

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 6 large portabella mushrooms
• 1 tablespoon olive oil
• 1/2 large onion, chopped fine
• 1/4 cup sun-dried tomato, drain and chop fine (in oil)
• 1/4 cup black spanish olives, chopped (a la greque)
• 3 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup ciabatta garlic-flavored croutons, crushed
• 1/2 cup chopped plum tomato
• 100 g feta cheese, divided

Recipe

• 1 wipe the mushrooms and place, gill side up, in a greased baking dish.
• 2 place in a preheated 220*c oven for about 8 minutes.
• 3 heat the olive oil in a frying pan and saute the onions until soft. stir in the sundried tomatoes, olives, and chopped spinach. cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. take off the heat and let sit for a few minutes. crumble in two thirds of the feta cheese.
• 4 take mushrooms out of oven. spoon the topping evenly over each mushroom. crumble the remaining feta cheese over top.
• 5 return to oven and bake until bubbly and feta on top is slightly browned.
• 6 serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.