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Baby Bellas
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 16 baby bella mushrooms | |
| ¼ c | bell pepper, chopped |
| 2 | garlic cloves, minced |
| 1 | onion, chopped |
| Zest from one lemon | |
| 10-oz box | frozen spinach, defrosted and drained |
| ¼ c | chopped nuts, (almonds, pecans, walnuts) |
| 1 c | aged shredded cheese, (optional) |
| Salt | |
| pepper to taste | |
| ¼ c | olive oil and vinegar dressing |
| 2 to 3 Tbsp | olive oil |
1. PREHEAT oven to 375°F.
2. REMOVE the stems from the mushrooms and chop them up.
3. HEAT 1 tablespoon of olive oil in a large saucepan over medium heat. Add the bell pepper, garlic, onion, and cook for 5 minutes. Reduce the heat and add the lemon zest, spinach, nuts, ½ cup cheese, salt, pepper, and dressing. Cook until mixture is thoroughly heated.
4. BRUSH inside the caps of each mushroom lightly with olive oil and place them into a lightly greased baking dish with sides. Place a heaping spoonful of filling into each mushroom cap and sprinkle with the remaining cheese.
5. BAKE for 20 minutes until mushrooms are tender.
NUTRITION (per serving) 170 cal, 6 g pro, 6 g carb, 1 g fiber, 2 g sugars, 14 g fat, 4.5 g sat fat, 220 mg sodium
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