Spinach-Stuffed Portobello Mushrooms

These mushrooms were REALLY good, REALLY easy and pretty cheap since the cashier errantly rang the mushrooms up at $3.49/lb instead of $8.99/lb. i bought the bulk portobellos and spent a lot of time waching them...next time i might get the pre washed/packaged ones instead. i made these with a side of parmesean risotto (in a box) and it was a yummy combo.

Warning, these do NOT do well overnight in the fridge, so only make what you're gonna eat. the two we had left over got real weepy and gross and i wouldn't eat them the next night.


8 portobello mushrooms, stems removed and chopped
15 oz frozen chopped spinach, thawed
2 scallions, chopped
1 cup nonfat cottage cheese
1/2 cup grated low fat cheddar
1/2 cup low fat sour cream
1/2 tsp dried dill

Heat oven to 350. Place mushrooms with smooth side of caps down, in a baking dish. Combine chopped stems with remaining ingredients in a bowl. Spoon mixture into mushroom caps, creating a mound. Cover with foil. Bake 25 min.

202 calories per serving | 5.6g fat | 4.8g fiber | 18.4 g carbs | 20.5 g protein

Recipe from SELFDishes Magazine - Summer 2007