Mediterranean Stuffed Portobello Mushrooms

This delicious recipe will look great on your Mediterranean table! It’s a really unique combination of flavors that makes a wonderful dish that's also loaded with nutritious vegetables. You can choose to serve it as a side to an entree like my Mediterranean shrimp scampi or cut it up in quarters and serve it as an appetizer.

Ingredients

• 4 large Portobello mushrooms

• 2 T olive oil (divided)

• ¼ c white onion (diced)

• ½ medium zucchini (diced)

• 1 c tomatoes (diced)

• 1 c fresh spinach

• ½ c pesto (prepared or make my Extra Green Pesto)

• ½ t salt

• ½ c crumbled feta

Instructions

Preheat oven to 375°. Wash and pat dry mushrooms. Carefully remove and discard stems. Use a spoon to gently scrape out gills. Use 1 T of the olive oil and brush it on both sides of the mushrooms. Heat remaining tablespoon of olive oil in a sauté pan. Add onions and zucchini and sauté for a couple of minutes until onions are softened. Add tomatoes and spinach and continue to fold in until spinach is wilted. Turn off heat and add in pesto and salt. Mix well until pesto is blended into the mixture. Fill each mushroom with ¼ of the mixture. Place mushrooms on a baking pan and sprinkle with feta. Bake for 30 minutes. Makes 4 side dishes. Alternatively, you can quarter cut each mushroom and serve as an appetizer