More Great Recipes: Mushroom | Oven | Side Dish | Vegetable


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Serves 4 | Prep Time | Cook Time


4 medium-large portabella mushrooms
1/2 cup finely chopped yellow onion
1/8 teaspoon dried thyme
3 cups chopped fresh spinach
1/2 teaspoon crushed garlic
2 T. chopped sun-dried tomatoes packed in olive oil, drained
1/2 cup cooked whole-wheat couscous or brown rice
1/4 cup grated Parmesan cheese
Olive oil nonstick cooking spray

Preheat oven to 450°Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom. Set aside. Coat a lg-nonstick skillet with nonstick cooking spray and add the onions & thyme. Place the skillet over med-heat, cover, & cook for several minutes, til the onions are tender. (Add a little water during cooking if the skillet becomes too dry.) Add the spinach and garlic and saute for a minute or two, until the spinach is wilted. Remove the skillet from the heat & stir in the sun-dried tomatoes, couscous, and Parmesan cheese. Place a quarter of the spinach mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with the cooking spray. Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450° for 15 min, til the mushrooms are tender and the topping is lightly browned. Serve hot.

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