Spinach-Stuffed Mushrooms

By naqgal90

Ingredients

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Line a baking sheet with heavy-duty foil; coat the foil with cooking
spray and set aside. Remove stems from mushrooms; set caps aside and
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. Yield: 4 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.