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🍽️ Grilled Mushrooms Stuffed with Feta

230 kcal · 30 min · 4 servings

Ingredients

• 8 Portobello mushrooms
• 2 shallots
• 1 garlic clove
• 6 tomatoes
• 4 tbsp olive oil
• 2 tbsp whole wheat breadcrumbs
• 1 tsp dried oregano
• salt
• pepper
• 80 g feta cheese

Instructions

1. 1. Clean the mushrooms and carefully twist out the stems.
2. 2. Finely dice the mushroom stems.
3. 3. Hollow out the mushroom caps using a spoon.
4. 4. Peel the shallots and the garlic.
5. 5. Finely dice the shallots and the garlic.
6. 6. Wash the tomatoes thoroughly.
7. 7. Cut a small cross into the bottom of each tomato.
8. 8. Pour boiling water over the tomatoes for a few seconds.
9. 9. Remove the tomatoes from the water immediately and let them cool.
10. 10. Peel the skin off the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the seeds from the tomatoes.
13. 13. Dice the tomato flesh into small pieces.
14. 14. Heat two tablespoons of olive oil in a pan.
15. 15. Add the diced mushroom stems, shallots, and garlic to the pan.
16. 16. Fry the mixture over medium heat for two to three minutes.
17. 17. Add the diced tomatoes to the pan.
18. 18. Let the tomatoes simmer for about five minutes.
19. 19. Remove the pan from the heat.
20. 20. Fold the breadcrumbs into the filling.
21. 21. Add the oregano to the filling.
22. 22. Season the filling with salt and pepper.
23. 23. Brush the mushroom caps with the remaining oil.
24. 24. Fill the mushroom caps with the prepared mixture.
25. 25. Place the mushrooms on the grill.
26. 26. Close the grill lid.
27. 27. Grill the mushrooms for ten to fifteen minutes.
28. 28. Crumble the feta cheese by hand.
29. 29. Distribute the cheese over the stuffed mushrooms.
30. 30. Grill the mushrooms for another four to five minutes.
31. 31. Serve the mushrooms immediately.

Nutrition per serving

• kcal: 230
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 10 g