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Pomegranate and Spinach Stuffed Portobello Mushrooms
Pomegranate and Spinach Stuffed Portobello Mushrooms

Pomegranate and Spinach Stuffed Portobello Mushrooms
A nutritious and flavorful vegetarian dish featuring pomegranate and spinach stuffed into hearty portobello mushrooms.
Pomegranate and Spinach Stuffed Portobello Mushrooms

Provides a balanced meal with protein, carbs, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 2
    item
     portobello mushroom
  • 100
    g
     spinach
  • 50
    g
     pomegranate seed
  • 50
    g
     feta cheese
  • 10
    ml
     olive oil
  • 1
    clove
     garlic
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Pomegranate and Spinach Stuffed Portobello Mushrooms
Instructions:
  1. Preheat the oven to 180°C.
  2. Remove the stems from the portobello mushrooms and place them on a baking sheet.
  3. Heat olive oil in a pan over medium heat, add minced garlic and sauté for 1 minute.
  4. Add spinach to the pan and cook until wilted, about 3 minutes.
  5. Mix in pomegranate seeds and crumbled feta cheese with the spinach.
  6. Stuff each mushroom cap with the spinach mixture.
  7. Bake in the oven for about 20 minutes until mushrooms are tender.
  8. Serve warm.
Nutrition Per Serving 413 g Per 100g
Energy 333.4 kcal 81 kcal
Protein 17.2 g 4.2 g
Fibre 6.3 g 1.5 g
Salt 1.6 g 0.4 g
Sugar 10.5 g 2.5 g
Carbohydrates 22.6 g 5.5 g
Fat 22.3 g 5.4 g
  • 2
    item
     portobello mushroom
  • 100
    g
     spinach
  • 50
    g
     pomegranate seed
  • 50
    g
     feta cheese
  • 10
    ml
     olive oil
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 180°C.

Remove the stems from the portobello mushrooms and place them on a baking sheet.

Heat olive oil in a pan over medium heat, add minced garlic and sauté for 1 minute.

Add spinach to the pan and cook until wilted, about 3 minutes.

Mix in pomegranate seeds and crumbled feta cheese with the spinach.

Stuff each mushroom cap with the spinach mixture.

Bake in the oven for about 20 minutes until mushrooms are tender.

Serve warm.

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