“The meaty texture of portobello mushrooms will make you think you're eating steak,” says Diane Lombardo of New Castle, Pennsylvania. “With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick.”
- 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, 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.
Originally published as Spinach-Stuffed Portobellos in Country Woman August/September 2007, p36
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