Wednesday, February 15, 2017

Recipe Day: Spinach-Stuffed Portobello Mushrooms

Ingredients

  • 8 large Portobello caps, stems and gills removed
  • 2 tbsp. reduced-fat Italian salad dressing

  • 2 eggs
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 20 oz fresh spinach, chopped then microwaved for 45 seconds to wilt
  • 1/2 cup chopped red pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 6 tbsp seasoned breadcrumbs

Directions

  1. Preheat oven to 350 degrees.
  2. Brush mushrooms with Italian dressing. Arrange on baking sheet, gills up.
  3. Bake until tender, about 12 minutes. Drain juice from inside mushrooms.
  4. Meanwhile, beat egg, garlic, salt, pepper in large bowl. Stir in spinach, Parmesan, mozzarella, breadcrumbs until evenly mixed.
  5. Fill mushrooms with mixture. Sprinkle tops with more mozzarella, breadcrumbs. Continue baking until topping is golden brown and cheese is melted (10 minutes).
  6. Serve immediately to weird people who don't eat meat.

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