This delicious blend of flavors and low carb ingredients make this dish perfect for any occasion.Ingredients
4 medium-large portabell0 mushrooms
1/2 cup finely chopped yellow onion
1/8 teaspoon dried thyme
3 cups chopped fresh spinach
1/2 teaspoon crushed garlic
2 tablespoons chopped sun-dried tomatoes packed in olive oil, drained
1/2 cup cooked whole-wheat couscous or brown rice
1/4 cup grated Parmesan cheese
Olive oil nonstick cooking spray
Preheat over to 450. Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom. Set aside. Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme. Place the skillet over medium heat, cover, and cook for several minutes, until the onions are tender. (Add a little water during cooking if the skillet becomes too dry.) Add the spinach and garlic and sauté for a minute or two, until the spinach is wilted.
Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous, or brown rice, and Parmesan cheese. Place a quarter of the spinach mixture in the depression in each mushroom cap, mounding the top slightly.
Spray the tops lightly with the cooking spray. Place the stuffed mushroom on a large baking sheet and bake uncovered at 450 degrees for 15 minutes, until the mushrooms are tender and the topping is lightly browned. Serve hot.
- 146 mg