Stuffed Portobello Mushrooms
3 Large Portobello Mushroom Caps 4 medium
10 oz frozen spinach defrosted and squeezed to get the water out
1 small onion finely chopped
2 garlic cloves minced
3 to 4 small tomatoes diced
1/4 cup grated Parmesan Cheese Blue 4 points
1/4 cup part skim reduced fat shredded Vegan Mozzarella Cheese Blue 2 points
1 tsp Italian flavored breadcrumbs
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp basil
1/8 tsp red pepper flakes
Olive oil cooking spray
1)Preheat the broiler on high/ Use middle oven rack/Line baking sheet with foil.
2)Wipe mushrooms with damp paper towel/Carefully snap off stem/Scrape out the gills gently using a spoon.
3)Spray both sides of the mushroom caps with olive oil and sprinkle with some kosher salt and black pepper.
4)Broil 5 minutes on each side on your foil lined baking sheet. Watch carefully as you only want them just tender and this will depend on the size of your mushrooms. Remove from broiler.
5)Defrost the spinach in the microwave according to the directions. When finished place in a colander to drain. Push the spinach with a fork to make sure and squeeze out all the liquid.
6)Let the spinach cool and in the meantime sauté your onions and garlic in a sauce pan sprayed with a little bit of olive oil. At this time you can add your red pepper flakes, basil and any additional salt and pepper you would like.
7)Remove this mixture from the heat and in a few minutes mix in the grated Parmesan cheese.
8)Distribute the completed mixture in the mushroom caps, top with the shredded mozzarella cheese and sprinkle the breadcrumbs.
9)Place back in the broiler for about 2 -4 minutes ~just enough to melt the cheese and crisp up the breadcrumbs.
Notes: For added flavor I would squeeze some fresh lemon on top. The acidity will really make the flavors pop. Enjoy.
Next time I’m going to do it on the barbecue grill outside. That will be perfect for the summer.
You could make a Greek version by using feta cheese and leaving out the vegan mozzarella cheese.
vegan mozzarella cheese.