← All recipes

🍽️ Large mushroom caps stuffed with tomatoes, olives, and feta

214 kcal · 30 min · 4 servings

Ingredients

• 8 Portobello mushrooms
• 3 tbsp olive oil
• 6 tomatoes
• 1 red onion
• 60 g feta
• 50 g black olives (sliced)
• 1 tbsp chopped flat-leaf parsley
• salt
• pepper (freshly ground)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Clean the mushrooms.
3. 3. Twist the mushroom caps off the stems carefully.
4. 4. Use the stems for another dish.
5. 5. Brush the mushroom caps all over with olive oil.
6. 6. Place the mushroom caps with the opening facing up on a baking sheet lined with baking paper.
7. 7. Bake the mushrooms in the oven for about 15 minutes.
8. 8. Wash the tomatoes while the mushrooms are baking.
9. 9. Quarter the tomatoes.
10. 10. Remove the seeds from the tomato pieces.
11. 11. Dice the seeded tomatoes into small cubes.
12. 12. Peel the onion.
13. 13. Cut the onion into small cubes.
14. 14. Crumble the feta cheese by hand.
15. 15. Mix the tomato cubes, onion cubes, feta, olives, and parsley in a bowl.
16. 16. Fill the prepared mixture into the pre-cooked mushroom caps.
17. 17. Season the stuffed mushrooms with salt and pepper.
18. 18. Serve the dishes immediately.

Nutrition per serving

• kcal: 214
• Protein: 16 g · Fett/Fat: 14 g · Carbs: 6 g