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Spanakopita-Stuffed Portobello Mushrooms

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Spanakopita-Stuffed Portobello Mushrooms
    3 tablespoons  extra-virgin olive oil, divided
    1 bunch  scallions, sliced
    2 cloves  garlic, minced
    1 (10 ounce) package  frozen chopped spinach, thawed and squeezed dry
     cup  crumbled feta cheese, plus 1 tablespoon
     cup  chopped fresh dill
     teaspoon  ground pepper
? teaspoon salt
    4 medium  portobello mushrooms, stems and gills removed (see Tip)
      Crushed red pepper for garnish

Preheat oven to 400 degrees F.

Step 2Heat 2 tablespoons oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, until softened, about 3 minutes. Remove from heat and stir in spinach, 1/2 cup feta, dill, pepper and salt.

Step 3Brush mushrooms all over with the remaining 1 tablespoon oil. Place on a baking sheet and divide the spinach mixture among the mushrooms. Bake until hot and starting to brown, 15 to 20 minutes. Sprinkle with the remaining 1 tablespoon feta and with crushed red pepper, if desired, and serve.

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts
Serving Size: 1 Mushroom Per Serving: 197 calories; protein 8g; carbohydrates 9.9g; dietary fiber 4g; fat 15.4g; saturated fat 4.6g; cholesterol 18.8mg

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