Lightened Up 3 Cheese & Spinach Stuffed Portobello Mushroom Caps
Lightened up 3 cheese and spinach Stuffed Portobello Mushroom Caps. For grilling or baking in the oven.
- 2 large & thick portobello caps
- ½ tablespoon olive oil
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- ½ cup light whipped cream cheese
- ½ cup 2% sharp cheddar cheese
- 1 teaspoon minced garlic
- 2 cups fresh spinach, finely chopped
- 1 tablespoon fresh shaved Parmesan
- pinch of nutmeg
Preheat the oven or grill to 425 or medium high heat.
Clean mushroom by wiping off with a wet paper towel. Clear out the stems and gills with a spoon. Dry well. Coat with the olive oil and a pinch of the salt and pepper.
Mix the whipped cream cheese, cheddar, garlic and spinach in the bowl. Add the rest of the salt and pepper to taste.
Carefully fill the portobello caps with the mixture, dividing evenly.
Top the cap with the Parmesan and a pinch of nutmeg.
Cook for 10-15 minutes or until tender.
Calories: 229kcalCarbohydrates: 10gProtein: 14gFat: 15gSaturated Fat: 7gCholesterol: 38mgSodium: 777mgPotassium: 640mgFiber: 2gSugar: 6gVitamin A: 3203IUVitamin C: 9mgCalcium: 236mgIron: 1mg