Spinach-Stuffed Portobello Mushrooms

[Guest guest]

Spinach-Stuffed Portobello Mushrooms

 

4 large portobello mushrooms

1/4 cup chopped onion

2 eggs, lightly beaten

1/2 cup reduced-fat or regular sour cream

1 10 ounce package 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 grated Parmesan cheese

 

Line a baking sheet with heavy-duty foil; coat the

foil with nonstick 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 degrees for 35 minutes. Sprinkle with

Parmesan cheese. Bake 5 to 10 minutes longer or until

mushrooms are tender and cheese is melted. Serves 4.