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Chickpea and Spinach Stuffed Portobello Mushrooms
Chickpea and Spinach Stuffed Portobello Mushrooms

Chickpea and Spinach Stuffed Portobello Mushrooms
A nutritious and protein-rich vegetarian lunch featuring chickpeas and spinach stuffed in hearty portobello mushrooms.
Chickpea and Spinach Stuffed Portobello Mushrooms
Ingredients:
1
Servings
  • 2
    item
     portobello mushroom
  • 150
    g
     chickpea
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Chickpea and Spinach Stuffed Portobello Mushrooms
Instructions:
  1. Preheat the oven to 200°C.
  2. Remove the stems from the portobello mushrooms and place them on a baking sheet.
  3. In a pan, heat olive oil over medium heat and sauté minced garlic for about 1 minute.
  4. Add chickpeas and spinach to the pan, cooking until spinach is wilted, about 3 minutes.
  5. Stir in crumbled feta cheese and mix well.
  6. Stuff each mushroom cap with the chickpea and spinach mixture.
  7. Bake in the preheated oven for about 20 minutes until mushrooms are tender.
  8. Serve warm.
Nutrition Per Serving 520 g Per 100g
Energy 470 kcal 90 kcal
Protein 45.1 g 8.7 g
Fibre 15.7 g 3.0 g
Salt 1.7 g 0.3 g
Sugar 9.1 g 1.8 g
Carbohydrates 55.3 g 10.6 g
Fat 17.4 g 3.3 g
  • 2
    item
     portobello mushroom
  • 150
    g
     chickpea
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

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

In a pan, heat olive oil over medium heat and sauté minced garlic for about 1 minute.

Add chickpeas and spinach to the pan, cooking until spinach is wilted, about 3 minutes.

Stir in crumbled feta cheese and mix well.

Stuff each mushroom cap with the chickpea and spinach mixture.

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

Serve warm.

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