Cheesy Spinach Stuffed Portabella Mushrooms
 

Hi all, I made this last week and it was tasty and filling...
You can vary the amounts or omit a cheese if you like. The amounts are "approximates".. (I'm more of a mad scientist when it comes to measuring amounts... :wizard: )


4 Portabella Mushrooms
1/4 cup NF Ricotta Cheese
4 TBS LF grated Parmesean Cheese
4 TBS crumbled LF Feta
2 TBS Olive Oil
1 10 oz pkg frozen chopped spinach (thawed)
4 TBS minced garlic
4 small slices of NF Mozzarella Cheese
juice from 1/2 a lemon (or to taste..)



Sautee Garlic and Spinach in 2TBS of oil .
Remove Stems from Mushrooms and chop.
Remove the Spinach from heat, and add the stems, Ricotta, Parmesean, Feta and Lemon juice to the spinach. Mix.
Fill the Mushroom caps with the mixture . Top each with a slice of NF Mozzarella, and bake at 425 til the cheese is melted/bubbly.

Makes 4 servings.

Thanks,I'm trying this tonight. Sounds yummy!

Thanks so much for this delicious recipe, Schatzi.

We had these for dinner last night, along with some swordfish.

Very good, very filling and easy to make.
Thanks again!

Now that sounds good!!

Ooooh ..Goodie! I'm sooo glad someone liked this! Believe me I'm no chef, but really enjoyed these... and thought that they were not only healthy but so filling too!

Actually Schatzi we had them two nights running, I served them Friday and Saturday as I had some mushies left. Friday as I said with Swordfish, and then Saturday we had them with a steak.

DH gave his grunting approval too !
Thanks again, these will definitely be a staple in my kitchen.