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
  1. To make Mushrooms: Preheat oven to 375°F.
  2. Whisk together oil, vinegar, and garlic in bowl.
  3. Brush mushroom caps with oil mixture, and place on baking sheet.
  4. Roast 30 minutes, or until tender.
  5. Drain on paper-towel-lined plate.
  6. To make Filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown.
  7. Set aside.
  8. Heat oil in skillet over medium heat.
  9. Add onion, and sauté 5 minutes, or until soft.
  10. Add sun-dried tomatoes and garlic; sauté 30 seconds.
  11. Stir in cream, and cook 2 minutes.
  12. Add spinach, and cook 3 to 4 minutes, or until spinach is wilted.
  13. Stir in cheeses, and cook 2 to 3 minutes.
  14. 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