Cheesy Stuffed Portobello Mushrooms

• Vegetarian

• Produce

  • 2 cups Baby spinach, loosely packed
  • 1 clove Garlic
  • 1/2 cup Onion
  • 1 tsp Oregano, dried
  • 4 Portobello mushrooms
  • 1 cup Tomatoes, canned fire roasted

• Condiments

  • 1/4 cup Black olives

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher or sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, whole wheat

• Dairy

  • 1/2 cup Mozzarella, part skim
  • 1/4 cup Parmesan cheese, grated

Found on skinnyms.com

Description

Ingredients

• 4 portobello mushrooms, cleaned, stems removed, and brown gills on underside carefully scraped out with spoon
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup canned diced, fire roasted tomatoes, drained
• 1/2 cup whole wheat breadcrumbs, optional panko
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded part-skim mozzarella
• 1/4 cup sliced black olives, no liquid
• 2 cups baby spinach, loosely packed
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher or sea salt, divided
• 1/4 teaspoon black pepper, divided

Directions

• Preheat oven to 400 degrees.
• Lightly rub each mushroom with olive oil. Set them top side down on a baking sheet.
• Heat one tablespoon olive oil in a skillet. Add onions and sauté for 5 minutes until softened and translucent. Add garlic and sauté for an additional 30 seconds. Add diced tomatoes (without juice), spinach, oregano, salt, and pepper.
• Cook just until spinach is wilted, for about 2 minutes, stirring, and remove from the heat. Toss in sliced black olives. Spoon the mixture into each of the mushroom caps. Sprinkle on mozzarella then parmesan. Sprinkle breadcrumbs on top of parmesan. Drizzle with remaining olive oil.
• Bake for 15 minutes until mushrooms are tender, tops are golden brown, and cheese is melted. Enjoy!