Spinach & Cheese Stuffed Portobello Mushroom Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large Portobello mushrooms2 tablespoons Olive Oil1/8 cup Onion, chopped2 teaspoons Garlic, minced1/4 cup Greek Yogurt1/2 package (10 oz) frozen Chopped Spinach, thawed and squeezed dry1/3 cup Panko bread crumbs1 tablespoon Italian seasonings1/3 cup Parmesan, Romano or Feta cheese1/4 cup Roasted Red Peppers, chopped1/2 cup Provolone or Mozzarella, shredded
1. Line a baking sheet with foil and coat with cooking spray and set aside. Remove the stems and gills from mushrooms; set caps and stems aside.
2. Chop mushroom stems and combine with the oil, garlic and onion in a medium skillet and saute until tender.
3. In a medium bowl, combine the skillet mixture (including oil), yogurt, spinach, panko, Italian seasoning, parmesan cheese and peppers. Spoon into mushroom caps. Place on prepared baking sheet.
4. Bake at 350° for 35 minutes. Sprinkle both caps with provolone cheese. Bake 5-8 minutes longer or until mushrooms are tender and cheese is melted.
2. Chop mushroom stems and combine with the oil, garlic and onion in a medium skillet and saute until tender.
3. In a medium bowl, combine the skillet mixture (including oil), yogurt, spinach, panko, Italian seasoning, parmesan cheese and peppers. Spoon into mushroom caps. Place on prepared baking sheet.
4. Bake at 350° for 35 minutes. Sprinkle both caps with provolone cheese. Bake 5-8 minutes longer or until mushrooms are tender and cheese is melted.
Nutritional Info Amount Per Serving
- Calories: 268.9
- Total Fat: 17.0 g
- Cholesterol: 26.9 mg
- Sodium: 448.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.6 g
- Protein: 15.8 g
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