Spinach-stuffed Portobellos |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Low cal, low fat, but oh so yummy! Ingredients:
4 large portobello mushrooms |
2 tablespoons olive oil |
1 can (14 1/2 oz) diced tomatoes, drained |
1 package frozen chopped spinach, thawed and squeezed dry |
3 tablespoons chopped green onions |
2 tablespoons grated romano cheese |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Remove the stems and grills from the mushrooms (you can keep the stems and chop them up for another recipe, like maybe burgers)
2. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once
3. In a small bowl, combine tomatoes, spinach, onions, romano cheese,pepper flakes and salt
4. Spoon into mushroom caps
5. Sprinkle with mozzarella
6. Place on a baking sheet lined with heavy duty foil
7. Bake at 375 for 10-15 minutes or until heated through and cheese has melted
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