The finished recipe. Feta and Sun-Dried Tomato Stuffed MushroomsIngredients 1 to 6. 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 parsleyIngredients 7 to 7. 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.)Step 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.Step 2. Mix the crumbled feta with the chopped tomatoes, stalks, garlic, parsley and breadcrumbs.Step 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.
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