From the kitchen of One Perfect Bite...I hate dieting and the restrictions associated with it. I don't do well with plans and prepackaged meals, so when I pack on pounds, I have to come up with recipes that work for me, but do not scare off the Silver Fox, a committed carnivore, who views most greens and meat substitutes as "stuff". C'est la vie. While I consider these mushrooms to be a main course, he views them as a side dish meant to keep meat from getting lonely on his plate. That actually has worked out well for both of us. At any given meal, there is at least one dish we can share and it makes creating diet meals a lot easier for me. Over the past three months, I've found or created recipes that make dishes I actually enjoy and I now have a collection of diet-worthy recipes to share with those of you who are also in waist watcher mode. These stuffed mushrooms are the first recipe in what I hope will become a weekly feature on One Perfect Bite. They are easy to make and quite satisfying, though I suspect you will want to add additional herbs and spices to the ingredient mix. I do hope you'll give these mushrooms a try. Here is how they are made.
Spinach and Cheese Stuffed Portobello Mushrooms...from the kitchen of One Perfect Bite courtesy of Allrecipes
4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
1/4 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided
1) Preheat oven to 350 degrees F.
2) Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
3) Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in mushrooms.
4) Beat egg, garlic, salt, and black pepper together in a large bowl.
5) Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
6) Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
7) Continue baking until topping is golden brown and cheese is melted, about 10 minutes more. Yield: 4 servings.
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