A 30/10 Recipe...

Spinach Stuffed Mushrooms

RECIPE SUMMARY

 

Spinach Stuffed Mushrooms

Makes 4 Servings: Counts towards 1 cup Vegetables, ½ tablespoon Oil, 1 Dairy Option

 

INGREDIENTS

 10 oz. Fresh Spinach
 4 Large Portobello Mushrooms
 ½ cup Minced Onion
 2 tablespoons Olive Oil
 ½ cup Reduced Fat Feta Cheese
 1 teaspoon Dill Weed
 1 tablespoon Tamari
 ¼ teaspoon Ground Pepper

 

DIRECTIONS

1

Wash the spinach. With it still wet, transfer to a large pot. Cover and cook on medium heat until wilted; drain and let cool. Squeeze out the excess moisture and finely chop.

2

Separate the stems from the mushrooms. Prepare a baking dish by greasing with olive oil and place the mushrooms, open ends up into the dish. Finely chop the stems.

3

In a large nonstick frying pan, sauté the onions in oil until soft. Add the chopped mushrooms stems to the pan and sauté for 3 minutes. Remove from heat and stir in the spinach, feta, dill, tamari and pepper.

4

Divide the mixture among the mushrooms; bake in the oven at 400ºF degrees for 20 minutes, or until the tops are lightly browned.

 

Ingredients

 10 oz. Fresh Spinach
 4 Large Portobello Mushrooms
 ½ cup Minced Onion
 2 tablespoons Olive Oil
 ½ cup Reduced Fat Feta Cheese
 1 teaspoon Dill Weed
 1 tablespoon Tamari
 ¼ teaspoon Ground Pepper

Directions

1

Wash the spinach. With it still wet, transfer to a large pot. Cover and cook on medium heat until wilted; drain and let cool. Squeeze out the excess moisture and finely chop.

2

Separate the stems from the mushrooms. Prepare a baking dish by greasing with olive oil and place the mushrooms, open ends up into the dish. Finely chop the stems.

3

In a large nonstick frying pan, sauté the onions in oil until soft. Add the chopped mushrooms stems to the pan and sauté for 3 minutes. Remove from heat and stir in the spinach, feta, dill, tamari and pepper.

4

Divide the mixture among the mushrooms; bake in the oven at 400ºF degrees for 20 minutes, or until the tops are lightly browned.

Spinach Stuffed Mushrooms

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