Greek Stuffed Portabella Mushrooms

1. 1

   Wipe the mushrooms and place, gill side up, in a greased baking dish.

2. 2

   Place in a preheated 220*C oven for about 8 minutes.

3. 3

   Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.

4. 4

   Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.

5. 5

   Return to oven and bake until bubbly and feta on top is slightly browned.

6. 6

   Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.

* Per serving · 4 servings · Values may vary.

No additional tips available.