Serves: 4
Ingredients
- Mushrooms
- 1/4 cup extra virgin olive oil
- 2 Tbs. balsamic vinegar
- 1 clove garlic, minced (1 tsp.)
- 4 large portobello mushroom caps
- Filling
- 2 Tbs. breadcrumbs
- 1 Tbs. extra virgin olive oil
- 1/4 cup chopped onion
- 8 oil-packed sun-dried tomatoes, sliced
- 1 clove garlic, minced (1 tsp.)
- 1/2 cup light cream
- 10 oz. fresh spinach leaves (8 cups)
- 1/4 cup grated Asiago cheese
- 4 oz. fresh mozzarella cheese, chopped
Instructions
- To make Mushrooms: Preheat oven to 375°F.
- Whisk together oil, vinegar, and garlic in bowl.
- Brush mushroom caps with oil mixture, and place on baking sheet.
- Roast 30 minutes, or until tender.
- Drain on paper-towel-lined plate.
- To make Filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown.
- Set aside.
- Heat oil in skillet over medium heat.
- Add onion, and sauté 5 minutes, or until soft.
- Add sun-dried tomatoes and garlic; sauté 30 seconds.
- Stir in cream, and cook 2 minutes.
- Add spinach, and cook 3 to 4 minutes, or until spinach is wilted.
- Stir in cheeses, and cook 2 to 3 minutes.
- Spoon Filling into mushroom caps, and top with toasted breadcrumbs.
Serving size: 1 Calories: 348 Fat: 27 Carbohydrates: 17 Sugar: 6 Sodium: 229 Fiber: 5 Protein: 14