Ingredients
Method
- Preheat your oven to 200°C and line a small baking tray with parchment paper.
- Place the mushroom caps hollow-side up on the tray and drizzle with a little olive oil.
- In a pan over medium heat, sauté the garlic until fragrant, then add the spinach and cook until just wilted; drain any excess liquid.
- In a small bowl, combine the wilted spinach, crumbled feta, pine nuts, and oregano, then season with salt and pepper.
- Divide the mixture into the four mushroom caps, pressing down gently.
- Bake for 15-20 minutes until the mushrooms are tender and the feta has golden brown edges.
Notes
For an even deeper savoury flavour, brush the outside of the mushroom caps with a little balsamic vinegar before stuffing; the acidity cuts through the richness of the feta beautifully.
By replacing high-carb breadcrumb fillers often found in stuffed mushroom recipes with a nutrient-dense blend of spinach, feta, and pine nuts, we have slashed the carb count significantly while boosting the healthy fat and protein content.
