Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 16 oz baby portobello mushrooms
  • 1 cup riced cauliflower
  • 2 tablepoons chopped sun dried tomatoes
  • 1 cup fresh baby spinach, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup feta cheese, crumbled
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper
  • fresh parsley, minced (optional)

Instruction

  • Preheat your oven to 400°F.
  • Spray a baking tray with cooking spray. Clean the mushrooms with a damp paper towel and take out the stems. Chop up the stems for the stuffing.
  • Place the mushroom caps on the baking tray with the underside up. Spray with cooking spray and then turn over spray the tops of the caps.
  • Bake for 10 minutes.
  • In the meantime, add the olive oil to a large sauté pan and heat to medium high.
  • Add the finely chopped mushrooms stems, cauliflower rice, garlic and spices. Cook for a few minutes until the mushrooms are cooked. Note you can use a food processor if you want. Just pulse a few times so it doesn't turn to mush.
  • Then add your sun dried tomatoes and chopped spinach. Cook for a few minutes until the spinach is wilted.
  • Take mixture off of the heat and stir in the feta cheese.
  • Once mushrooms have cooked and cooled, stuff them with the feta mixture.
  • Put them back in the oven (400°F) and cook for 15 more minutes.