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Stuffed Baby Portabello Mushrooms
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Description
I needed to begin cooking healthy for husband and found this in one of my many heart/diabetic cookbooks, It’s a much requested recipe now.
Ingredients
- 24 whole Baby Portabello Mushrooms (Do Not Wash), Gently Remove Stems
- 1 teaspoon Olive Oil
- ½ whole Red Pepper, Chopped
- ½ whole Onion, Chopped
- ½ packages (10 Oz. Size) Frozen Spinach, Squeezed Well
- 1 dash Red Pepper Flakes
- ½ teaspoons Garlic Powder Or 1 Clove Chopped
- 1 teaspoon Herbes De Provence Seasoning
- ½ teaspoons Smoked Paprika
- 2 Tablespoons Bread Crumbs
- 4 ounces, weight Reduced Shredded Cheese Of Choice
- ¼ cups Shredded Mozzerellas Cheese (reduced Fat)
- 1 teaspoon Salt
- Ground Black Pepper To Taste
Preparation
1. Remove mushroom stems and chop well.
2. In a frying pan, heat olive oil. Add chopped pepper, mushroom stems, onion and spinach. Saute and season with pepper flakes, garlic, herbs de provence, and paprika.
3. Remove and add to a bowl.
4. Mix with bread crumbs, cheeses, salt and pepper to taste.
5. Spray a 13 x 9 baking dish. Stuff each mushroom cap and add to the baking dish.
6. Bake at 350ºF for 20-30 minutes till tender.
Note: do not cover the pan while cooking.
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