Feta and Sun-Dried Tomato Stuffed Mushrooms
Makes 1 serving

INGREDIENTS
2 large, about 160 g Portobello mushrooms
40 g Feta
20 g Sun-dried tomatoes in oil, drained (About four halves, patted dry.)
10 g Panko breadcrumbs
1 clove, about 3 g Garlic
A few stalks, chopped Fresh parsley
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

METHOD
1. Heat the oven to 200°C. Twist out the mushroom stalks and chop them small. Roast the caps gill side up for ten minutes and drain the liquid.
2. Mix the crumbled feta with the chopped tomatoes, stalks, garlic, parsley and breadcrumbs.
3. Pack the filling into the caps, spray the tops and bake for twelve minutes, until the crumbs are brown and the feta has softened.

Contains gluten cereals and milk.

RECIPE NOTES
The stalks go into the filling. Chopped small they are most of its bulk and none of its calories worth counting.
Sun-dried tomatoes are 200 kcal per 100 g even drained. Twenty grams is about four halves; weigh rather than guess.

Full recipe: https://www.getfuel8.com/recipes/feta-sundried-tomato-stuffed-mushrooms
