Stuffed Portobello Mushrooms
BY Kathrine Maldonado
Ingredients
4 portobello mushrooms, cleaned, stems removed, and brown gills scraped out
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 cups cherry tomatoes, sliced in half
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella
1/4 cup sliced black olives, no liquid
3 1/2 cups baby spinach
2 teaspoons dried oregano
2 teaspoons dried basil
Fresh parsley
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 cups cherry tomatoes, sliced in half
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella
1/4 cup sliced black olives, no liquid
3 1/2 cups baby spinach
2 teaspoons dried oregano
2 teaspoons dried basil
Fresh parsley
Preheat oven to 400 degrees. Lightly rub each mushroom with olive oil. Set them top side down on a baking sheet. Heat one tablespoon olive oil in a skillet. Add onions and sauté for 5 minutes until softened and translucent. Add garlic and sauté for an additional 30 seconds. Add diced tomatoes and sauté for 5 minutes. Add spinach, oregano, basil. Salt and pepper to taste. Cook just until spinach is wilted, for about 2 minutes. Remove from heat. Add black olives. Add mozzarella cheese to mushroom caps and spoon tomato/spinach mixture into the caps. Sprinkle on breadcrumbs and top with Parmesan. Drizzle with remaining olive oil. Bake for 15 minutes until tops are golden brown and cheese is melted. Top with fresh parsley, if desired. Enjoy! Serves 4.