Vegetarian Stuffed Portabello Mushrooms
Inspired by EatingWell
2 tablespoons olive oil
1 clove garlic, minced
1 medium shallot
½ teaspoon ground pepper, divided
¼ teaspoon salt
3 portobello mushrooms
1 cup chopped spinach
1 cup quartered cherry tomatoes
⅓ cup crumbled feta cheese
2 tablespoons pitted and sliced Kalamata olives
2 tablespoon chopped fresh oregano
Preheat the oven to 400 degrees F. Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 8-10 minutes.
Finely chop 1 medium shallot. Remove the stems from 4 large portobello mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling.
Combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl.
Once the mushrooms have softened, remove from the oven and fill with the spinach mixture.
Bake until the tomatoes have wilted, about 10 minutes.