Spinach-Stuffed Portobello Mushrooms

Feta cheese and spinach lend Greek flair to these mushroom caps.

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Try this dish from Sandy R. of Brooksville, Florida, as an appetizer, savory side dish, or simple supper.

Preparation time: 15 minutes
Cooking time: 40 minutes

You Will Need
4 large portobello mushrooms
1/4 cup chopped onion
2 eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons grated Parmesan cheese


What to Do
1. Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.

2. In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet.

3. Bake at 350°F for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

Serves 4


Nutrition facts: 1 stuffed mushroom equals 233 calories, 9 g fat (5 g saturated fat), 126 mg cholesterol, 735 mg sodium, 22 g carbohydrate, 5 g fiber, 15 g protein. Diabetic exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
From Light & Tasty - April/May 2006
 
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