Spinach Stuffed Portobellos
Ingredients
The filling
-
½
lb.
frozen spinach
-
½
cup
cottage cheese
-
½
cup
shredded mozzarella
-
1
large
egg
-
2
oz.
feta
-
¼
tsp
garlic powder
-
⅛
tsp
salt
-
⅛
tsp
freshly cracked black pepper
-
⅛
tsp
crushed red pepper
The mushrooms
-
4
pieces
portobello mushrooms
-
1
Tbsp
olive oil
Optional topping
Instructions
- Preheat the oven to 400ºF.
- Thaw the frozen spinach and squeeze out excess water.
- In a bowl, combine the spinach with cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper.
- Clean the portobello mushrooms, remove stems, and brush with olive oil and a pinch of salt.
- Place the mushrooms gill side up on a baking sheet and fill each with the spinach mixture.
- Bake for 25 minutes or until the filling is lightly browned.
- Serve with marinara sauce drizzled on top if desired.
Nutrition Facts (estimated)
Servings
4
Calories
207.78
Total fat
12.8g
Total carbohydrates
9.68g
Total protein
14.03g
Sodium
761.4mg
Cholesterol
20mg
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