Spinach-Stuffed Porobello Mushrooms

Posted on: August 12, 2010 | Submitted by: us104_healthyrecipes

Prep Time: 15 min.
Total Cook Time: 35 min.

Makes: 4 Servings

What You Need

• 4 large portobello mushrooms (1 lb.), cleaned
• ¼ cup light zesty Italian dressing, divided
• ¼ cup chopped red peppers
• 2 cloves garlic, minced
• 2 pkg. (10 oz. each) fresh spinach
• ¼ cup grated parmesan cheese

Make It

1. Heat oven to 375 degrees Fahrenheit
2. Remove stems from mushrooms. Chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15X10X 1-inch pan.
3. Heat remaining dressing in large saucepan on medium-high heat. Add mushroom stems, red peppers and garlic; cook and stir 2 min. Add spinach; cover, simmer on medium-low heat 4 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
4. Bake 18 to 20 min. or until mushrooms are tender.

Nutrition Information

Calories	110
Total Fat	3.5g
Sodium	490mg
Carbohydrates	11g
Dietary Fiber	3g
Protein	10g