Spinach lobster stuffed portabellos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
160 grams Portabella Mushrooms. 2 to 4 large portabellos.33 package (10 oz) Spinach, fresh. Most of a fresh bunch of spinach2 stalk, large (11"-12" long) Celery, raw 2 serving Baby Bell Peppers (3 peppers = serving) 2 serving Green Onion (fresh-1 stalk) 2 tbsp Extra Virgin Olive Oil 1 package, small (3 oz) Cream Cheese 2 tbspn Mozzerella, Kraft part skim 8 oz erving Imitation Lobster
Chop the onion celery peppers and spinach.
Saute in 1tbs olive oil the onions celery peppers and the gills and stalks from mushrooms. Add the imitation lobster as small chunks.
Bake mushrooms unstuffes face down brushed with 1tsp of olive oil for 10 minutes 400 degrees.
Put cream cheese in bowl. Dump sauted mix on top then add spinach and stir until combined. The heat will melt the cream cheese and wilt spinach. Add salt and pepper and a little garlic to your taste.
Stuff mushrooms with mix and bake 10 more minutes at 400 degrees.
Serving Size: Fills 3 to 4 portabellos depending on size
Number of Servings: 3
Recipe submitted by SparkPeople user JORAVETZ.
Saute in 1tbs olive oil the onions celery peppers and the gills and stalks from mushrooms. Add the imitation lobster as small chunks.
Bake mushrooms unstuffes face down brushed with 1tsp of olive oil for 10 minutes 400 degrees.
Put cream cheese in bowl. Dump sauted mix on top then add spinach and stir until combined. The heat will melt the cream cheese and wilt spinach. Add salt and pepper and a little garlic to your taste.
Stuff mushrooms with mix and bake 10 more minutes at 400 degrees.
Serving Size: Fills 3 to 4 portabellos depending on size
Number of Servings: 3
Recipe submitted by SparkPeople user JORAVETZ.
Nutritional Info Amount Per Serving
- Calories: 290.2
- Total Fat: 21.1 g
- Cholesterol: 36.8 mg
- Sodium: 495.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.2 g
- Protein: 12.5 g
Member Reviews