Photo: Ernest Porzi
Grilled Potatoes and Mushrooms with Lemon, Feta and Dill
10 ingredients
10 min + 20 min
4
openrecipes
A mouthful of a recipe but a fairly simple concept. Potatoes and mushrooms are soaked in a lemony sauce then grilled until they’re crazy tender and juicy. Topped with fresh dill and feta, this is the potato salad of the future.
Estimated Nutrition (whole recipe, rough)
479
Calories
16g
Protein
24g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ pound Baby Red Skin Potatoes
- 2 Shallots
- 8 ounces, weight Whole Fresh Mushrooms
- 3 Tablespoons Olive Oil
- 1 Lemon, Juiced
- 1 teaspoon Kosher Salt
- ½ teaspoons Oregano
- ½ teaspoons Black Pepper
- 3 ounces, weight Feta Cheese, Crumbled
- 5 sprigs Fresh Dill, Or As Desired
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes