Stuffed Portabella Mushrooms
This recipe, Stuffed Portabella Mushrooms, try this delicious blend and low-carb ingredients make this dish perfect for any occasion.
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 non-stick 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 onion are tender. (Add a little during cooking if the skillet too dry.) Add spinach and garlic and sauté for a minute or two, until spinach is wiled. 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 a depression in each mushroom cap, mounding the top slightly. Spray top tops lightly with the cooking spray.
Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned. Serve hot. 2 servings
(Recipe for Stuffed Portabella Mushrooms, Diabetic Connect, 2015)
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