Recipe: Appetizing zucchini tomato feta stuffed portabella

zucchini tomato feta stuffed portabella. Stuffed Portobello Mushrooms with Feta Cheese Print These Stuffed Portobello Mushrooms with Feta are a nice low-calorie, low fat dish with a good amount of protein and plenty of vegetables and all that is needed is a salad and maybe a crusty roll to make it a meal. See great recipes for zucchini tomato feta stuffed portabella too! Feta cheese has one major problem.

It might not be that bad after all. Feta cheese has a tangy, quite salty, and a bit sour taste. My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. You can have zucchini tomato feta stuffed portabella using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of zucchini tomato feta stuffed portabella

1. It's 2 head of portabellas.
2. You need 1/2 small of zucchini.
3. Prepare 1/2 cup of diced grape tomatoes.
4. You need 1/2 cup of kraft feta cheese because I like lots of it.
5. It's 1 of olive oil.
6. You need 1 of garlic butter.
7. Prepare 1 of lemon pepper.

Plan on one mushroom per person. —Amy Martell, Canton, Pennsylvania View the recipe and nutrition for Feta Stuffed Portobello Mushroom, including calories, carbs, fat, protein, cholesterol, and more. Want to use it in a meal plan? Balsamic and Feta Baked Portobello Mushrooms are marinated in balsamic vinegar and olive oil and roasted in the oven with feta cheese. These are great as a side dish or a vegetarian entree!

zucchini tomato feta stuffed portabella instructions

1. preheat oven 400' c.
2. clean mushroom caps.
3. dice half small zucchini and a handful of grape tomatoes. toss with feta.
4. foil baking pan and drizzle with olive oil. place mushrooms in pan.
5. stuff with vegetable and feta mix..
6. pour table spoon garlic butter over each stuffed cap.
7. sprinkle lemon pepper and a little more garlic seasoning over top it all.
8. drizzle a bit more olive oil over it all before baking.
9. bake 20min or until desired tenderness of mushroom.

I don't believe you can save people, you can only love them. Spinach, Sun Dried Tomato and Feta Stuffed Portabella Mushrooms I made these wonderful stuffed portabella mushrooms caps the other evening for dinner and I just had to share the recipe. Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Easy, delicious and healthy Spinach, Tomato and Feta stuffed Portabella Mushroom Caps recipe from SparkRecipes. Combine the artichoke hearts, tomato, bread crumbs, cheese, parsley, olives, and oil in a small bowl.