| 8 | 40 | 28 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 12 |
| 12 mushroom(s) | Cremini (Italian) mushroom (or white button mushrooms, with stems) |
| 1 tbsp | Coconut oil (or olive oil) |
| 1/2 cup | Yellow onion (diced) |
| 3 clove(s) | Garlic (minced) |
| 2 cup | Baby spinach (cut into small pieces) |
| 1 tbsp | Balsamic vinegar |
| 1/4 tsp | Black pepper |
| 1/4 cup | Feta cheese, low fat |
Step 1: Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Step 2: Wash the mushrooms, remove the stems, and cut the stems into small diced pieces.
Step 3: In a medium skillet add oil, onion, garlic, diced mushrooms stems, and saute until tender (about 8-10 minutes).
Step 4: Add spinach and balsamic vinegar and saute until the spinach has wilted.
Step 5: Remove from heat and add the feta cheese.
Step 6: Stuff the mushrooms with the mixture and place on the parchment-lined baking sheet.
Step 7: Bake the stuffed mushrooms for 25-30 minutes.
Step 8: Enjoy warm or cold.
| Vegetables | 0.6 |
