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Stuffed Portabella Caps

4/23/2014

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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
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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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    About

    Hello and welcome to Be The Happy Soul. I'm a student, based out of Detroit, Michigan and I started this food blog to share with you some healthy ways to make your favorite dishes. I absolutely love being in the kitchen whipping up amazing foods and what I love even more is being able to share my creations with all of you. If there's a dish out there that you love but would like to see a healthier version of it just leave me a comment on my blog and I'll try my best to make it work! Stay Happy :)
    -Lena


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