Flavorful portabella mushrooms hold up perfectly for filling with hearty ingredients like this cheesy bell pepper spinach stuffing. Our stuffed Portabellas are delicious & nutritious!
2 small Portobello mushrooms, stems removed and cleaned with damp paper towel
1 oz green onion
1 oz chopped red bell pepper
2 garlic cloves
2 oz chopped spinach
2 oz low fat ricotta cheese
3 Melba toast, blended into crumbs
1 teaspoon of Mrs. Dash Italian seasoning
1 teaspoon chopped fresh parsley
2 oz Parmesan cheese
2 teaspoons olive oil
Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Place mushroom caps, gill-side up, on a rimmed baking sheet. Brush caps with 1 teaspoon of olive oil and bake until caps soften ~ about 5 -10 minutes. Clean Heat 1 teaspoon of oil in large skillet over medium heat. Add green onion, red bell pepper, and garlic ~ sauté, stirring occasionally until onion is tender. About 5 minutes or so.
Stir in spinach and cook until wilted. Drain the spinach mixture in a colander and press with spatula to remove excess moisture. Transfer to a bowl and stir in the Ricotta cheese, Melba toast crumbs, parsley and Mrs. Dash seasoning.
When the mushrooms are tender, carefully poor out any liquid accumulated in the caps. Return the caps to the pan gill-side up and put ½ of spinach mixture inside each cap and sprinkle with Parmesan. Broil for 2 minutes until cheese is melted. Serve warm and enjoy!
Serving 2. 1 serving replaces: 1 protein, 1 vegetable, 1 healthy fat