Spinach-Stuffed Portobello Mushrooms with Sun-Dried Tomatoes

By KathieC

Ingredients

• 4 large portobello mushrooms
• 1/4 C chopped onion
• 2 eggs, lightly beaten
• 1/2 C reduced-fat sour cream
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 C crushed seasoned stuffing
• 1/2 C crumbled feta cheese
• 1/2 t garlic salt
• 3 T shredded Parmesan cheese

Preparation

Step 1

Line a baking sheet with heavy-duty foil. Coat the foil with cooking spray and set aside. Remove stems from mushrooms. Set aside caps. Chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.

In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet.

Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.