9 Stuffed mushrooms in Greek

To prepare 12 servings, you will need:

• Universal spray for baking;


• 12 large fresh mushrooms about 4-5 cm in diameter;


• 1 tablespoon of olive oil;


• 1 large tomato, peeled and chopped;


• 50-60 grams of chopped black olives without pits;


• 2 tablespoons of breadcrumbs;


• 2 tablespoons grated feta cheese;


• 2 chopped cloves of garlic;


• ½ teaspoon of dry chopped oregano leaves;


• 1/8 teaspoon of salt;


• 1/8 teaspoon ground black pepper.

Preparation:

1. Preheat the oven to 220 ° C, lightly grease the baking tray with a size of 25 * 38 cm with a universal spray, set aside. Clean the mushrooms, remove the legs, oil the mushroom caps from the outside with olive oil. Put the inside down on the baking tray, bake for 5 minutes. Blot with 2-layer mushroom cap paper napkins. Wipe the pan.

2. In a medium-size cup, combine the tomato, olives, rusks, feta cheese, garlic, oregano, salt and garlic.

3. Spoon the mixture into the mushroom caps. Put the stuffed hats on the prepared baking sheet. Bake mushrooms for about 10 minutes or until mushrooms become soft.

The nutritional value:

• Energy value is 35 kcal;


• Fats - 3 g;


• Cholesterol - 1 mg;


• Saturated fats - 1 g;


• Carbohydrates - 3 g;


• Monounsaturated fats - 1 g;


• Fiber - 1 g;


• Sugar -1 g;


• Proteins - 2g;


• Vitamin A - 43,8 mkg;


• Vitamin C - 2 mg;


• Vitamin PP - 2 mg;


• Folic acid - 4 mcg;


• Sodium - 99 mg;


• Potassium - 167 mg;


• Calcium - 20 mg.

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Author: Katerina Sergeenko