• Servings: 4
  • 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
  1. 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.