It was such a beautiful day today! I had my last final exam of the semester & the weather was just perfect. I hurried home to make these mushrooms so I could sit outside to eat them & watch the sunset on my patio.
Ingredients:
3 Portabella Mushrooms
1 cup Spinach
1 vine-Tomato, diced
2 tbsp Shredded Romano
Sprinkle of Salt
Pinch of Crushed Red Pepper
3 tbsp Shredded Fat-Free Mozzarella
1 tbsp olive oil
3 Portabella Mushrooms
1 cup Spinach
1 vine-Tomato, diced
2 tbsp Shredded Romano
Sprinkle of Salt
Pinch of Crushed Red Pepper
3 tbsp Shredded Fat-Free Mozzarella
1 tbsp olive oil
Preheat the oven to 375 degrees Fahrenheit. Remove the stems of the mushrooms and gently scoop out the gills, using a spoon. Cook the mushroom caps w/ the olive oil in a frying pan until they are softened on both sides (about 5 minutes on each side). Gently transfer them to a baking pan lined with aluminum foil and sprayed with olive oil, inside facing up. Place the spinach in the frying pan and cook until wilted. Add the wilted spinach to a mixing bowl and toss with the diced tomatoes, Romano, salt, and crushed red pepper. Stuff the mushrooms with the mixture and sprinkle a tbsp of mozzarella on the top of each. Bake in the oven for 8-10 minutes.
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