Portobello Mushroom Stuffed with Spinach and Cheese
Portobello Mushroom Stuffed with Spinach and Cheese
Serves 4
- 4 each Portobello mushroom caps, large 3-4 inch
- 2 ounces feta cheese, crumbled
- 1/3 pound chopped spinach, defrosted and pressed dry
- 2 Tbs. diced onion
- 2/3 teaspoon garlic, minced
- 1/3 cup white beans, canned
- 1/3 cup diced red bell pepper
- 2/3 teaspoon lemon juice
- 2/3 teaspoon vegetable bouillon
- 2 Tbs. bread crumbs, seasoned
- 2/3 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1-1/3 cups brown rice, cooked
Heat a saute pan add the oil, onions and garlic cook until the onion and garlic are caramelized. Add spinach, beans and red pepper and cook 3 minutes. Remove from the heat. Add lemon juice, bouillon, pepper and the bread crumbs. Mix well. When cooled, add cheese mix and fill the mushrooms with the spinach mixture.
Place the stuffed mushroom in a baking dish and place in a preheated 350F oven. Bake 15 minutes or until mushroom is tender. Serve on top bed of brown rice.
Per Serving (excluding unknown items): 208 Calories; 5g Fat (21.5% calories from fat); 10g Protein; 33g Carbohydrate; 5g Dietary Fiber; 13mg Cholesterol; 334mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.