SPINACH STUFFED PORTOBELLO MUSHROOMS

 

  • Cooking Time: 20
  • Servings: 6
  • Preparation Time: 15

Ingredients

  • - 6 Portobello caps
  • - 1 Package of frozen chopped spinach
  • - 1 8oz Package of low fat cream cheese (softened)
  • - 1/2 cup shredded romano cheese
  • - 1 Egg
  • - 2 cloves garlic chopped
  • - 1 Tablespoon Olive Oil
  • - Salt & Pepper to taste

Directions

  • Preheat oven to 350*
  • In a small bowl mix the cream cheese, romano and egg. Set aside.
  • Sauté spinach in olive oil with garlic until water is absorbed. Combine spinach with the cream cheese mixture. Set aside to cool.
  • Clean & remove gills from portobello caps, brush with olive oil & sprinkle with salt & pepper on both sides and broil for approx. 5 min on each side. Transfer to a shallow baking dish and fill caps with spinach mixture. Bake for 20 minutes at 350*.

Notes

I'm not a huge meat-eater so whenever possible I try to find different ways to prepare mushrooms and various other vegetables as main dishes. I like pairing these mushrooms with a whole grain rice blend.

Categories: Mushroom  Vegetable 

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