Spinach-Stuffed Portobello Mushrooms

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

from Light & Tasty | April/May 2006

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

Quick look

  • prep 15 min    cook 40 min
  • serves 4

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


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