Florentine Stuffed Portobello Mushrooms
Stuffed mushrooms have long been a favorite of vegetarians. These mushrooms are stuffed with gooey mozzarella and feta cheese as well as fresh spinach and bread crumbs.
2 tsp. olive oil 1 oz. shallot, diced
12 oz. fresh spinach, cleaned, trimmed
4 oz. mozzarella cheese, shredded
4 oz. feta cheese, crumbled
2 tsp. salt-free garlic and herb seasoning
1/4 cup plain bread crumbs
4 each portobello mushrooms, 4-in. size
1. Preheat oven to 375°F. Heat oil in large skillet over medium-high heat; add shallots.
2. Sauté until shallots are opaque, about 3 mins, stirring constantly. Turn stove off, then add spinach to wilt.
3. Strain spinach, then combine remaining ingredients in large bowl. Remove stems and gills from mushrooms, then place caps onto sprayed cookie sheet and fill each with 1/3 cup of spinach mixture.
4. Bake in oven at 375°F for 20 mins. or until golden.
Recipe by Mount Carmel Hospital System, Columbus, Ohio