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Spinach-Stuffed Portobellos

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Remove and discard stems and gills from mushrooms. In a large skillet
over medium heat, cook mushrooms in oil for 10-15 minutes or just
until tender, turning once. In a small bowl, combine the tomatoes,

Printed from tasteofhome.com Oct 10, 2008

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Spinach-Stuffed Portobellos cont.

spinach, onions, Romano cheese, pepper flakes and salt. Spoon into
mushroom caps. Sprinkle with mozzarella cheese. Place on a baking
sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes
or until heated through and cheese is melted.

Yield: 4 servings.