Portobello Mushrooms Stuffed with Spinach
Prep Time: 5 minutes
Cooking Time: 25 minutes
Use button or crimini mushrooms to make these as appetizers.
4 large Portabella mushroom(s)
2 cups spinach, fresh baby, chopped
1 cup cheese, mozzarella, low moisture and part skim milk, shredded
1 cup ricotta cheese, low fat
1/2 cup parmesan cheese, grated
1/4 cup bread crumbs, Italian herb flavored
1 teaspoon garlic, bottled minced
1 tablespoon sundried tomatoes, drained and chopped
2 teaspoons olive oil
Preheat oven to 375 degrees. Remove stems from mushrooms and clean. Pat dry with a paper towel and place on a baking sheet with the tops facing up. Brush tops with olive oil. Bake for 10 to 12 minutes until beginning to soften. Remove from oven. Pat the insides with a paper towel. Mix remaining ingredients in a medium bowl. Fill each mushroom with equal amounts of filling. Place on baking sheet and bake at 450 degrees for 8 to 10 minutes until lightly browned.
Per Serving About: 400 calories, 22 g fat, 12 g saturated fat, 0 g trans fat, 29 g protein, 21 g carbohydrates,3 g dietary fiber, 790 mg sodium