Spinach-Stuffed Portobellos |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThe meaty texture of portobello mushrooms will make you think you're eating steak,â says Diane Lombardo of New Castle, Pennsylvania. âWith a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick.â Ingredients:
4 large portobello mushrooms |
2 tablespoons olive oil |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 package (10 ounces) 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 and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once.
2. In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
3. Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Yield: 4 servings.
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