Spinach & Feta Turkey Meatloaf Mini Loaves
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Peas & Dill Stuffed Mushroom & Spinach Portobellos
Stuffed Mushroom & Spinach Portobellos with peas & dill accents. A satisfying dinner prepared from measured ingredients.
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- 30 min
- Calories
- 215 kcal
- Protein
- 15.1 g
- Carbohydrates
- 24.8 g
- Fat
- 8.6 g
- Fiber
- 9.4 g
Ingredients
- 220 g mushrooms
- 125 g spinach
- 90 g peas
- 8 g dill
- 7 g olive oil
Instructions
- Prepare mushrooms (220 g) and spinach (125 g) for one serving. Remove mushroom stems, sauté chopped stems and spinach, fill caps and bake at 195°C for 18 minutes.
- Prepare peas (90 g) and dill (8 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Check that raw meat, fish and eggs are thoroughly cooked as applicable; taste and season with salt and pepper. Serve promptly.
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