Stuffed Portobello Mushroom Caps

[Guest guest]

* Exported from MasterCook *

 

Stuffed Portobello Mushroom Caps

 

Recipe By : Delicious! Magazine, October 1999, page 56

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package long-grain and wild rice pilaf

10 ounces packaged fresh spinach -- chopped

1 clove garlic -- peeled and minced

1 large tomatoes -- up to 2

thinly sliced in rounds

4 large portobello mushrooms -- stems removed

1/2 cup feta cheese

(made from goat or sheep milk)

Salt -- to taste

 

SERVES 8

PREP TIME: 30 MINUTES

COOKING TIME: 20 MINUTES

 

This dish substitutes goat or sheep milk cheese for cow's milk cheese. If

your problem is lactose intolerance, you may want to omit the cheese

altogether. However, most people who are truly allergic to cows milk are

able to tolerate milk of sheep and goats with no adverse reactions.

 

1. Prepare the rice according to package instructions.

 

2. Steam the spinach until just wilted. Mix in the garlic.

 

3. Place the mushroom caps upside down on a nonstick baking sheet or in a

lightly oiled shallow baking dish.

 

4. Spoon 1/4 to 1/2 cup of rice onto each mushroom. Divide the spinach

into four servings and place atop the rice. Cover the spinach with tomato

slices. Top with 2 tablespoons crumbled feta cheese.

 

5. Bake in a preheated oven at 350' for 20 minutes. Serve hot or cold.

 

Calories per serving: 127, Fat: 3 g, % fat calories: 20, Cholesterol: 9 mg,

Carbohydrates: 21 g, Protein: 6 g.

 

 

 

- - - - - - - - - - - - - - - - - -