Stuffed Portobellos

Leah

*DIET RECIPE* (265 calories per cap).

ingredients

2 large portobello mushrooms
1 small can spinach
a few roasted red pepper strips, chopped
1/4 cup sliced black olives
1 Light Laughing Cow cheese wedge
1/3 cup reduced fat shredded italian cheese blend
3 tbsp. parmesan cheese
4 tbsp. seasoned breadcrumbs
1/2 onion, finely chopped
3 cloves minced garlic
1/2 tsp. olive oil
1/2 tbsp. light Smart Balance Spread
salt, pepper, hot sauce, dried italian seasoning to taste
(reserve 1 Tbsp. each of shredded cheese, parmesan, and breadcrums for topping).

1
Preheat oven to 400°.
2
Clean gills off mushroom caps by scraping with the back of a spoon. Cut off stem; chop and reserve. Rub caps with oilive oil and sprinkle with pepper and garlic powder. Bake for 5-8 minutes (depending on size).
3
Meanwhile, drain spinach well, chop all ingredients. Sauteé onions, garlic, and mushroom stems in Smart Balance. Deglaze pan with a small amount of water. Blend all stuffing ingredients in bowl. Season to taste with salt, pepper, italian seasoning, and hot sauce.
4
Remove caps from oven and fill each one evenly with stuffing. Top with reserved breadcrumbs and cheeses, and sprinkle a small amount of italian seasoning on top. Return to the oven for another 8-10 minutes or until heated through. Broil tops until breadcrumbs are golden brown and cheese is bubbly.