Spinach-Stuffed Portobello Mushrooms |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. They are delicious and filling, she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer. Ingredients:
4 large portobello mushrooms |
1/4 cup chopped onion |
2 eggs, lightly beaten |
1/2 cup reduced-fat sour cream |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup crushed seasoned stuffing |
1/2 cup crumbled feta cheese |
1/2 teaspoon garlic salt |
3 tablespoons shredded parmesan cheese |
Directions:
1. Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.
2. In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet.
3. Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted. Yield: 4 servings.
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