Spinach & Cheese Stuffed Portobello Mushroom Caps
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spinach & Cheese Stuffed Portobello Mushroom Caps calories by ingredient
Introduction
Serving Size: 4 appetizer/sides or 1 each as a Main Course Serving Size: 4 appetizer/sides or 1 each as a Main CourseNumber of Servings: 4
Ingredients
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2 large Portobello mushrooms
2 tablespoons Olive Oil
1/8 cup Onion, chopped
2 teaspoons Garlic, minced
1/4 cup Greek Yogurt
1/2 package (10 oz) frozen Chopped Spinach, thawed and squeezed dry
1/3 cup Panko bread crumbs
1 tablespoon Italian seasonings
1/3 cup Parmesan, Romano or Feta cheese
1/4 cup Roasted Red Peppers, chopped
1/2 cup Provolone or Mozzarella, shredded
Directions
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.