Stuffed Portabello Mushrooms

By á-48

From one of my recipe books for healthy eating.

They are so easy and so good.
Make a double or even triple batch, they tend to disappear quickly

Ingredients

• 24 Larger size baby portabello mushrooms
• 1/2 onion chopped
• 1/2 red pepper chopped
• 1/2 tsp garlic chopped (2 cloves)
• 1 tsp olive oil
• 1/4 tsp red pepper flakes
• 1 tsp Herb de Provence
• 1/2 tsp smoked paparika
• salt to taste
• 2 tbsp bread crumbs
• 1/2 cup shredded part-skim mozzerella cheese
• 1 cup fresh spinach
• Optional: 1/2 cup gorgonzola or blue cheese

Details

Servings 24
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Gently remove stems and set aside. DO NOT RINSE MUSHROOMS
2. Finely chop the stems.
3. In a skillet heat olive oil and then saute, stems, onion, peppers, garlic and spinach.
4. Season with pepper flakes, herb de provence, paprika.
5. Saute till tender.
6. Remove to a bowl and add salt, bread crumbs, and cheeses. Mix well.
7. In a 13 x 9 baking dish, spray lightly.
8. Stuff each cup and place in dish.
9. Bake uncovered at 350 degrees for about 20-30 minutes or till tender.