2 tablespoons extra-virgin olive oil, divided
2 (8 ounce) packages button or baby bella mushrooms, stems removed and finely chopped, caps left intact
1 small yellow onion, chopped
Salt and ground black pepper to taste
1 (1 pound) package frozen spinach, thawed and squeezed of excess water
6 ounces Feta cheese, crumbled
Preheat oven to 350°F. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add mushroom stems, onions, salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a large bowl along with spinach, toss well; set aside to cool. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add Feta, salt and pepper to spinach mixture then divide filling evenly between mushrooms, mounding it in the center of each. Drizzle mushrooms with remaining 1 tablespoon oil and bake until softened and juicy, about 20 minutes.
Per Serving:Serving size: 1 stuffed mushroom, 40 calories (25 from fat), 3g total fat, 1g saturated fat, 5mg cholesterol, 140mg sodium, 2g carbohydrate (1g dietary fiber, 1g sugar), 2g protein