Salads Vegetables

Mushrooms, Tomatoes and Black Olives with Feta

Mushrooms, Tomatoes and Black Olives with Feta
Serves: 4
  • 3 medium tomatoes
  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 cup sliced mushrooms
  • ¼ cup finely chopped fresh oregano, divided
  • 1 Tbsp tomato paste
  • ¼ cup water
  • 10 pitted medium black olives
  • 7 oz reduced-fat feta cheese, crumbled
  1. Halve tomatoes, remove and reserve seeds and pulp, slice tomato flesh.
  2. Heat oil in wok, stir-fry onion and garlic until onion is soft.
  3. Add mushrooms to wok with reserved tomato seeds and pulp. Add 2 tbsp of the oregano, tomato paste and the water. Stir until sauce boils.
  4. Combine mushroom mixture in large bowl with olives, 2 tbsp oregano, reserved tomato flesh and cheese.
Nutrition Information
Calories: 210 Fat: 14 g Carbohydrates: 10 g Sugar: 5 g Sodium: 750 mg Fiber: 3 g Protein: 12 g


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