How to Make Cheese & Spinach Stuffed Portobellos



Cheese-Topped Mushroom Caps with Spinach

Feb 27, 2019
Recipe
Don't be alarmed by the high percent of calories from fat in these stuffed mushrooms. The figure just seems high because there are so few calories to begin with. The actual grams of fat are quite low.
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Yields: 8 servings
Prep Time: 0 hours 12
Cook Time: 0 hours 29
Total Time: 0 hours 41
Ingredients
very large mushrooms
small onion, minced
1/4 c. grated carrots
1 tsp. olive oil
packed spinach leaves, finely chopped
2 tbsp. toasted sunflower seeds
1 tbsp. minced fresh parsley
1/4 c. shredded reduced-fat swiss cheese
Directions
  1. Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
  2. Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them.
  3. In a large no-stick frying pan over medium heat, saute the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley.
  4. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese.
  5. Arrange in a pie plate or shallow baking dish. Bake at 350°F for 15 minutes. Serve hot.





Video: Spinach Artichoke Stuffed Portobello Mushrooms

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Date: 10.12.2018, 13:24 / Views: 33151