This recipe is fairly simple & also, fairly healthy! The best part is that it's filling & completely meatless which is ideal since Andrew & I have been trying to incorporate a meatless day into our diets! This is one all veggie dish that does NOT feel like a veggie dish. I'm not a fan of being hungry an hour after you finish eating so I'm on the constant hunt for filling, tasty meals that do not include meat. This recipe definitely fits the bill, but I wouldn't say it's TOO healthy since there is cheese in it. If you want to make it a bit more healthy, just cut out the parmesan cheese. Even with the cheese, myfitnesspal rung this up as 350 calories. Not too bad for a light dinner! Try it out tonight!
Stuffed Portobello Mushrooms
2 Portobello Mushroom caps, cleaned & dried
1 red bell pepper
2 small, white onions
2 cloves of garlic
1/4 cup of shredded parmesan cheese
1/2 cup of feta cheese
3 cups of spinach
Extra Virgin Olive Oil
Salt & Pepper
Directions:
Set broiler to high & line a pan with aluminum foil.
Rub the clean, completely dried portobello mushroom caps down with some olive oil. Sprinkle salt & pepper on top & place them on broiler pan. Put them in the oven for about 3-5 minutes for each side.
Thaw spinach (if frozen) or, chop fresh spinach into think slices.
Put 1 tablespoon of olive oil in a pan. Soften the onion & the red bell pepper. Add in salt, pepper, spinach & garlic. Stir to combine & cook about 2 minutes.
Remove from heat & add cheeses. Stir until cheese is incorporated into mixture & melting.
Evenly distribute the filling into each mushroom cap. Place the filled mushrooms back into the broiler for about 2-3 minutes until top of filling is golden brown & bubbly.
Note: I served mine over asparagus that I drizzled with olive oil, salt & pepper & thew in the broiler for about 5 minutes. Super delicious & everything is just so pretty & colorful on the plate!
Let me know how you liked this! It's definitely a favorite at our house now! :-)
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