• 21 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Clean mushrooms. Remove stems from mushrooms and discard. Brush outsides of mushroom caps lightly with olive oil. Place, stem side down, in prepared pan. Bake for 5 minutes. Drain mushroom caps, stem sides down, on a double thickness of paper towels. Drain all liquid from pan.

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  • In a medium bowl stir together tomato, olives, bread crumbs, feta cheese, garlic, oregano, salt, and pepper.

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  • Spoon the crumb mixture into mushroom caps. Place the stuffed mushroom caps in the prepared baking pan. Bake mushrooms, uncovered, in the 425 degree F. oven about 10 minutes or until mushrooms are tender and heated through. Makes 12 mushrooms.

Nutrition Facts

35 calories; total fat 3g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 1mg; sodium 99mg; potassium 167mg; carbohydrates 3g; fiber 1g; sugar 1g; protein 2g; vitamin a 146IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 20mg; ironmg.

Reviews

21 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4