Spinach and goat cheese stuffed portabello mushrooms
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 212.0
- Total Fat: 16.0 g
- Cholesterol: 22.4 mg
- Sodium: 591.9 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 4.1 g
- Protein: 11.9 g
View full nutritional breakdown of Spinach and goat cheese stuffed portabello mushrooms calories by ingredient
Number of Servings: 2
Ingredients
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1 tbsp olive oil
2 cloves garlic
2 portabello mushroom caps
2 oz goat milk cheddar cheese
1 bunch fresh spinach
salt to taste
pepper to taste
Directions
Preheat oven to broil.
Dizzle olive oil over mushroom caps and season with a little salt and pepper. Put mushrooms in oven until cooked (about 10-15 minutes).
Meanwhile add chopped garlic and spinach to a stovetop pan with a little oil and sautee until cooked (about 5 minutes). Add salt and pepper if desired.
When mushrooms are almost done add grated goat cheese and put back in oven. Remove when cheese is melted.
Simply pile the spinach on top of the cheesey mushrooms and enjoy a healthy nutritious meal.
Tip: The mushrooms may have too much juice in them after cooking, so simply dump out the juice before putting the cheese on.
Number of Servings: 2
Recipe submitted by SparkPeople user ILUVMILDEW.
Dizzle olive oil over mushroom caps and season with a little salt and pepper. Put mushrooms in oven until cooked (about 10-15 minutes).
Meanwhile add chopped garlic and spinach to a stovetop pan with a little oil and sautee until cooked (about 5 minutes). Add salt and pepper if desired.
When mushrooms are almost done add grated goat cheese and put back in oven. Remove when cheese is melted.
Simply pile the spinach on top of the cheesey mushrooms and enjoy a healthy nutritious meal.
Tip: The mushrooms may have too much juice in them after cooking, so simply dump out the juice before putting the cheese on.
Number of Servings: 2
Recipe submitted by SparkPeople user ILUVMILDEW.
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