Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms is from Diabetic Connect.  These mushrooms are made with fresh spinach, sun-dried tomatoes and whole wheat couscous.

Stuffed Portabella Mushrooms Recipe

Stuffed Portabella Mushrooms

4 medium large portabella mushrooms

½ cup finely chopped yellow onion

1/8 tsp. dried thyme

3 cups chopped fresh spinach

½ tsp. crushed garlic

2 Tbsp. chopped sun-dried tomatoes packed in olive oil, drained

½ cup cooked whole wheat couscous or brown rice

¼ cup grated Parmesan cheese

Olive oil nonstick cooking spray

Preheat oven to 450 F.  Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom.  Set aside.

Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme.  Place the skillet over medium heat, cover and cook for several minutes, until the onions are tender.  (Add a little water during cooking if the skillet becomes too dry.)

Add the spinach and garlic and sauté for a minute or two, until the spinach is wilted.  Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous or brown rice, and Parmesan cheese.

Place a quarter of the spinach mixture in the depression in each mushroom cap, mounding the top slightly.  Spray the tops lightly with the cooking spray.  Place the stuffed mushrooms on a large baking sheet and bake uncovered at 45o F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.           4 servings

 

(Recipe for Stuffed Portabella Mushrooms came from Diabetic Connect, 2014)