spinach herb portabella mushrooms |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
10 ounce(s) pkg. frozen spinach |
4 large poratbella mushrom tops |
4 tablespoon(s) roasted garlic marinade |
1 cup(s) low-fat cottage cheese |
2 ounce(s) goat cheese |
1/4 teaspoon(s) dried oregano |
1/4 teaspoon(s) dried basil |
1/4 teaspoon(s) dried thyme |
1/4 cup(s) grapenuts type cereal |
2 tablespoon(s) grated parmesan |
Directions:
1. Preheat oven to 450.
2. place frozen spinach in a microwave-safe bowl and microwave on high for 5 minutes.
3. spray a 9 x 13 baking pan with non stick cooking spray. Rinse mushroom tops and trim top to make them so they are flat on the bottom. spoon 1/2 tsp. of the marinade over the gill (bottom) side of each mushroom. Place mushrooms, gill side down on prepared baking pan. Spoon 1/2 tsp of the marinade over each mushroom top and spread it over the surface. Bake the mushrooms for 6 minutes. While the mushrooms bake, remove the spinach from the microwave and stir, breaking up any remaining frozen bits. If any big chunks are still frozen, microwave for 1 more minute. stir, then drain in a sieve, pressing with a spoon to extract as much liquid as possible. set aside. place cottage cheese, in the bowl of a food processor and puree until smooth, about 1 minute. ad goat cheese and purees until smooth, add spinach, oregano, basil, and thyme and process to mix well. add the cereal and pulse just to mix, don't puree. remove mushrooms from oven, keeping oven on. flip each so the gill side is facing up. divide the filling among the four mushrooms, smoothing the surface. top each with 1/2 tsp of Parmesan. bake for an additional 6 minutes or until the cheese is slightly melted and beginning to brown. serve immediately with rice or bulgur if desired.
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