Keto Greek Brunch: Spinach and Feta Stuffed Portobello Mushrooms with Avocado Crema and Grilled Tomatoes

Allergens

Dairy (cheese)

Ingredients

• 4 large portobello mushroom caps
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 avocado, mashed
• 2 tablespoons Greek yogurt (optional, for a creamier crema)
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 2 tomatoes, sliced
• Olive oil, for brushing
• Fresh dill, for garnish

Instructions

1. Preheat a grill or grill pan over medium high heat. Remove the stems from the mushroom caps and gently scrape out the gills with a spoon. In a bowl, combine spinach and feta cheese. Season with salt and pepper to taste. Stuff each portobello cap with the spinach feta mixture. Grill the stuffed mushrooms for 5 6 minutes per side or until tender. Meanwhile, in a separate bowl, combine mashed avocado, Greek yogurt (if using), and lemon juice. Season with salt and pepper to taste. This is your avocado crema. Brush the sliced tomatoes with olive oil and grill for 2 3 minutes per side or until slightly softened.

Chef’s Insight

Use fresh spinach for a better texture and flavor in this dish.

Notes

Feel free to adjust the amounts of spinach and feta to your preference.