Spinach-Stuffed Portobello Mushrooms

Name: Spinach-Stuffed Portobello Mushrooms
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 eggs, lightly beaten; 75 grams crumbled feta cheese; 1 teaspoons garlic salt; 115 milliliters reduced-fat sour cream; 40 grams chopped onion; 3 Tbsps shredded Parmesan cheese; 4 larges portobello mushrooms; 283 grams package frozen chopped spinach, thawed and squeezed dry; 200 milliliters crushed seasoned stuffing

Spinach-Stuffed Portobello Mushrooms takes around 55 minutes from beginning to end. One portion of this dish contains approximately 14g of protein, 15g of fat, and Allergy-Free Stuffed Portobello Mushrooms, Vegan Stuffed Portobello Mushroom over Quinoa, and Meat & Spinach-Stuffed Portabella Mushrooms with Goat Cheese are very similar to this recipe.

Instructions

Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Aluminum Foil

Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.

Ingredients you will need

Mushrooms

Onion

Equipment you will use

Microwave

Bowl

In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps.

Ingredients you will need

Feta Cheese