Spinach-Stuffed Portobellos

By bakers_delight85

Ingredients

• 4 large portobello mushrooms
• 2 Tbsp. olive oil
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 Tbsp. chopped green onions
• 2 Tbsp. grated Romano cheese
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. salt
• 1/2 cup shredded part-skim mozzarella cheese

Details

Servings 4

Preparation

Step 1

Remove and discard the stems and gills from mushrooms. In a large skillet, cook mushrooms in oil over medium heat for 10-15 minutes or just until tender, turning once.
In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
Place on a baking sheet lined with heavy-duty foil. Bake at 375 degrees for 10-15 minutes or until heated through and the cheese is melted.