Spinach-Stuffed Portobellos
From maureenlaw 14 years ago
- 15 minutes to make
- Serves 4
Low cal, low fat, but oh so yummy!
Ingredients
- 4 large portobello mushrooms shopping list
- 2 tablespoons olive oil shopping list
- 1 can (14 1/2 oz) diced tomatoes, drained shopping list
- 1 package frozen chopped spinach, thawed and squeezed dry shopping list
- 3 tablespoons chopped green onions shopping list
- 2 tablespoons grated romano cheese shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 1/8 teaspoon salt shopping list
- 1/2 cup shredded part-skim mozzarella cheese shopping list
How to make it
- Remove the stems and grills from the mushrooms (you can keep the stems and chop them up for another recipe, like maybe burgers)
- In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once
- In a small bowl, combine tomatoes, spinach, onions, romano cheese,pepper flakes and salt
- Spoon into mushroom caps
- Sprinkle with mozzarella
- Place on a baking sheet lined with heavy duty foil
- Bake at 375 for 10-15 minutes or until heated through and cheese has melted
People Who Like This Dish 4
- elgab89 Toronto, CA
- juels Clayton, NC
- mrsc543 North Reading, MA
- crazeecndn Edmonton, CA
- buttercup21 MA
- a1patti Salem, MA
- maureenlaw ST LOUIS, US
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The Rating
Reviewed by 5 people-
I bet they make a nice presentation, and they are good for me!! ^5!!
a1patti
in Salem loved it
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Hmmmm.. Looks easy to do.
sandygalesmith
in Saint Joseph loved it
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My husband loves portobello mushrooms and these sound so different and delicious! Thanks.
mrsc543
in North Reading loved it
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