Stuffed Portobello Mushrooms

Enter this recipe for STUFFED PORTOBELLO MUSHROOMS –this is the quintessential recipe for those who are vegetarian and vegan (just sub vegan cheese)

Ingredients

3 Large Portobello Mushroom Caps 4 medium
10 oz frozen spinach, thawed and squeezed to remove juice
1 small onion finely chopped
2 cloves of garlic minced
3 to 4 small diced tomatoes
1/4 cup grated Parmesan Cheese Blue 4 points
1/4 cup pieces of non-fat shredded Mozzarella Cheese Blue 2 points
1 teaspoon Italian flavored breadcrumbs
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon basil
1/8 teaspoon red pepper flakes
Olive oil cooking spray

Instructions

1) Preheat broiler on high/ Use middle oven rack/ Lined baking tray with foil.
2) Wipe the mushrooms with a damp paper towel/Carefully tear off the stem/Gently scrape off the gills using a spoon.
3) Spray both sides of the mushroom caps with olive oil and sprinkle with some kosher salt and pepper.
4) Fry on a foil-lined baking sheet for 5 minutes on each side. Watch carefully as you just want them to be tender and this will depend on the size of your mushrooms. Remove from broiler.
5) Defrost the spinach in the microwave according to the instructions. When done, put it in a colander to drain. Push the spinach with a fork and squeeze out all the liquid.
6) Let the spinach cool and meanwhile sauté the onion and garlic in a sauce pan sprinkled with a little olive oil. In the meantime, you can add paprika, basil and salt and pepper of your choice.
7) Remove this mixture from the heat and mix it with grated Parmesan cheese in a few minutes.
8) Distribute the finished mixture on the mushroom caps, sprinkle with grated mozzarella cheese and sprinkle with breadcrumbs.
9) Return the cheese to the broiler for about 2-4 minutes, just enough to melt the cheese and make the breadcrumbs crispy.