Stuffed Portabella Mushroom HCG P3
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Lg Portabella Mushrooms3 t minced Garlic1/4 C Italian Salad Dressing4 C fresh Spinach6 T grated Parmesan Cheese
HEAT oven to 375°F.
REMOVE stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills.
BRUSH 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
HEAT remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add spinach; cover. Simmer on medium-low heat 5 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
BAKE 25-30min. or until mushrooms are tender.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RAYNETREE.
REMOVE stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills.
BRUSH 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
HEAT remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add spinach; cover. Simmer on medium-low heat 5 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
BAKE 25-30min. or until mushrooms are tender.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RAYNETREE.
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 9.6 g
- Cholesterol: 5.9 mg
- Sodium: 283.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.8 g
- Protein: 6.1 g
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