Spinach and Fontina-Stuffed Portabellas
- 4 to 6 medium or large portabella mushrooms
- 1/4 cup olive oil
- 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1/3 cup prepared chunky tomato sauce
- 1/2 cup sliced green onions (scallions)
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 tsp. crushed red pepper
- 3 oz. (about 3/4 cup) fontina cheese, shredded
Heat oven to 375 degrees F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc).
Lightly brush both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 minutes, turning once.
Meanwhile, in a small bowl, combine spinach and tomato sauce. In another bowl, combine green onions,
sun-dried tomatoes and crushed red pepper.
Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms,
dividing evenly. Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese.
Return to oven until heated through and cheese begins to melt, about 5 to 8 minutes. Serve with additional tomato
sauce if desired. Serves 4.
Nutritional information per portion:
264 calories, 9 g protein, 8 g carbohydrate, 22 g fat, 390 mg sodium.
Source:
The Mushroom Council
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