Greek Stuffed Mushrooms

This recipe is packed with veggies, protein, and good-for-you unsaturated fats. I love this recipe as an appetizer or served over quinoa for a perfect dinner on Meatless Monday. Think plant protein! You can make this recipe with baby portobello mushrooms or large mushroom caps.

In general, mushrooms have about 2 grams of protein per cup, artichokes have 5 grams of protein per cup, and sun-dried tomatoes have 7.6 grams of protein per cup! While the best sources of protein are animal meats and seafood, plant-based protein also fits the bill. My favorite way to get protein in a plant-based dish is to combine the best vegetable sources. High-protein vegetables include peas and corn, spinach and kale, broccoli, Brussels sprouts, artichokes, asparagus, and mushrooms. Combining the veggies in this dish with feta cheese (21 grams of protein per cup) kicks up protein to 11 grams per serving. Don’t forget you also get fiber, vitamins, and minerals when using plant-based protein sources. Serving this dish with quinoa will make it a complete protein.


Greek Stuffed Mushrooms

Ingredients

  • 16 baby portobello mushroomsDSC_0323
  • 1 cup baby spinach, chopped
  • 1/2 cup artichoke hearts, chopped
  • 10 kalamata olives, pitted, halved
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup crumbled feta cheese
  • 2 tbsp shallots, minced
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp white wine

Directions

Preheat oven to 350 degrees F. Start by heating one tablespoon of olive oil in a medium pan. Add cleaned mushroom caps to the pan top side down. Cook mushrooms until tender about 10 minutes. Remove from pan and place in foil lined baking dish in one layer. Add remaining tablespoon of olive oil to the pan. Saute shallots and garlic for about 2 minutes and then add the artichoke hearts, kalamata olives, sun-dried tomatoes, and baby spinach. Add white wine to the pan and let the spinach steam until wilted about 5 minutes. Remove mixture from pan and stir in feta cheese. Place mixture on top of mushrooms and bake for 15 minutes. Serve warm.

Serves: 2 | Serving size: 8 mushrooms
Calories: 340, total fat: 23 g, total carbohydrates: 22 g, dietary fiber: 2.6 g, sugars: 6.6 g, protein: 11 g

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I love this dish served with a side of quinoa on Meatless Monday. What’s your favorite Meatless Monday meal? Tell me below!

Raquel

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