Spinach-Stuffed Portobello Mushrooms

Meaty stuffed portobello mushrooms are a perfect vegetarian option. Also, try one of these delicious recipes for meatless meals.

Ingredients

• 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

How to make it   55 minutes

• 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.

Nutritional Information(per serving)

• Calories: 233
• Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 126 mg

• Sodium: 735 mg
• Carbs: 22 g
• Protein: 15 g
• Fiber: 5 g

Diabetic exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat