A 30/10 Recipe...

Bruschetta Stuffed Mushrooms

RECIPE SUMMARY

 

Bruschetta Stuffed Mushrooms

Makes 2 Servings: Counts towards 2 cups Vegetables, 1 Dairy Option, ½ tablespoon Oil

 

INGREDIENTS

 3 cups Baby Portabella Mushrooms
 1 Shallot, diced
 ¼ cup Red Pepper, diced
 ¼ cup Zucchini, diced
 2 cups Baby Spinach, stems removed
 1 Clove of Garlic, smashed
 1 tablespoon Olive Oil
 1 tablespoon Walden Farms Balsamic Dressing
 ½ cup Roma Tomato, sliced
 ¼ cup Non-fat Feta Cheese

 

DIRECTIONS

1

Preheat the oven to 450°F.

2

Using a spoon, remove the stems and the gills from the mushrooms, which are the dark ridges on the underside of the mushroom.

3

Heat the olive oil in a skillet over medium heat. Add the shallot, red pepper and zucchini and sauté for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes.

4

Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Divide the vegetable mixture between the mushrooms and top with the tomatoes and cheese.

5

Bake for 6 minutes or until the cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

 

Ingredients

 3 cups Baby Portabella Mushrooms
 1 Shallot, diced
 ¼ cup Red Pepper, diced
 ¼ cup Zucchini, diced
 2 cups Baby Spinach, stems removed
 1 Clove of Garlic, smashed
 1 tablespoon Olive Oil
 1 tablespoon Walden Farms Balsamic Dressing
 ½ cup Roma Tomato, sliced
 ¼ cup Non-fat Feta Cheese

Directions

1

Preheat the oven to 450°F.

2

Using a spoon, remove the stems and the gills from the mushrooms, which are the dark ridges on the underside of the mushroom.

3

Heat the olive oil in a skillet over medium heat. Add the shallot, red pepper and zucchini and sauté for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes.

4

Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Divide the vegetable mixture between the mushrooms and top with the tomatoes and cheese.

5

Bake for 6 minutes or until the cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Bruschetta Stuffed Mushrooms

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