Wednesday, February 9, 2011

Really yummy recipe: Spinach Stuffed Portabellas...

Case and I just had a really new recipe tonight, Spinach Stuffed Portabellas, and I thought I would share. There is no picture of it because, well, we stuffed our mouths so quickly that I didn't think to take one in time; but trust me, it's nice enough to serve to guests. It's also incredibly filling. I didn't think it would be so I made a side of black beans with bell pepper and tomato but we ended up not really even wanting to eat them!

Anyway, here is the recipe, which I did not create. You can find the original version here. What you see below is what we used, which means it's what we had on hand:

2 Portabella Mushrooms
1/2 bag of baby spinach leaves
1 garlic clove (you could use more)
1 can of petite diced tomatoes
1/4 cup of reduced fat feta
Generous sprinkle of salt, black pepper, oregano, red pepper flakes (a palm full)
Shredded mozzarella cheese

  1. Wipe clean and remove stems.
  2. Place in a baking dish with top facing down.
  3. Pour white wine over top of each mushroom
  4. Let marinate for 45 minutes.
Spinach Stuffing
  1. Heat olive oil in saute pan.
  2. Saute spinach and garlic until wilted on medium heat.
  3. Add remaining ingredients except for mozzarella cheese.
  4. Simmer for 10 minutes.
  5. Stuff portabellas with spinach mixture and top with shredded mozzarella cheese. Bake for 15 - 20 minutes in a 350 oven.
If you're into counting Weight Watchers PointsPlus, it says that these are 4 points each- though, I think it's really more like 2.5-3.

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