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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|
|½ cup||crumbled feta cheese, plus 1 tablespoon|
|¼ cup||chopped fresh dill|
|¼ 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.
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