Spinach-stuffed Portobello Mushrooms

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 portabella mushrooms (large)
• 1/4 cup onion, chopped
• 2 eggs, lightly beaten
• 1/2 cup reduced-fat sour cream
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup seasoned stuffing mix, crushed
• 1/2 cup feta cheese, crumbled
• 1/2 teaspoon garlic salt
• 3 tablespoons parmesan cheese, shredded

Recipe

• 1 line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
• 2 remove stems from mushrooms; set caps aside and chop stems.
• 3 saute the stems and onion in a small amount of water until soft.
• 4 in a small bowl, combine the eggs and sour cream.
• 5 stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
• 6 place on prepared baking sheet.
• 7 bake at 350 degrees for 35 minutes.
• 8 sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.