Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Overstuffed Portobello Mushrooms
Step1: Preheat oven to 375°F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
Step 2: In a large bowl, combine remaining ingredients; mix until well combined. Evenly divide spinach mixture on top of each mushroom cap and mound with a spoon.
Step 3: Bake 30 to 35 minutes, or until heated through.
Good news! These can be prepared and frozen before baking. You can assemble them, bake off a couple, and put the rest in the freezer. Then, just thaw and bake as directed whenever you want the rest.
Exchanges/Food Choices, 1/2 Starch • 1 Vegetable • 1 Medium-Fat Meat
Calories 130, Calories from Fat 35, Total Fat 4.0g, Saturated Fat 2.4g, Trans Fat 0.0g, Cholesterol 15mg, Sodium 300mg, Potassium 925mg, Total Carbohydrate 16g, Dietary Fiber 4g, Sugars 4g, Protein 11g, Phosphorus 330mg
6 (3-inch) Portobello mushrooms, stems removed and cleaned with damp paper towels
1/2 cup quartered artichokes, drained
1/4 cup chopped onion
1/2 cup frozen chopped spinach, thawed and drained
1 cup part-skim shredded mozzarella cheese
1/4 cup Italian bread crumbs
2 teaspoons chopped fresh garlic
1/4 teaspoon salt (optional
1/2teaspoon black pepper
to you by Amy Tobin
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