
Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes

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Some vegetables, especially mushrooms, are prone to shrinking and drying out when they lose water, so if they start to wrinkle, brush them with a little oil.
ingredients
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serves: 4
4 large portabello mushrooms (5-6 inches in diameter)
1/4 cup fine, soft bread crumbs
FILLING:
10 ounces baby spinach leaves, rinsed
Extra virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons finely chopped garlic
1 cup finely diced ripe tomato
1/4 cup oil-packed, sun-dried tomatoes, thinly sliced
1/4 cup pitted and coarsely chopped Kalamata olives
Kosher salt
Freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 103
- Total Fat: 2.9 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 195.9 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 4.4 g
- Sugars: 4.7 g
- Protein: 5.8 g
preparation

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