Portabella mushrooms have a wonderful mild flavor and meaty texture. Fill them with spinach, top them with a little cheese and serve them on a crusty bun. You may even want to give up hamburgers for this healthful sandwich with less fat and fewer calories. My husband, who is a meat eater, raved about them.
4 large portabella mushrooms olive oil spray seasoned salt and pepper to taste 1 tablespoon butter or margarine 1 medium onion, finely chopped 8 cups fresh spinach 1 medium roasted red pepper, sliced 2 ounces shredded mozzarella cheese 4 hamburger buns, mixed grain
Preheat oven to 425 degrees. Grease baking pan. Using a spoon, scrape gills from the underside of each mushroom. Remove the stem. Chop stem and set aside.
Lightly spray both sides of each mushroom caps with olive oil spray and sprinkle with seasoned salt and pepper. Place caps, gill side down, on baking sheet. Bake for 20 minutes or until tender. Remove from oven and set aside. Turn caps with gill side up.
In a large skillet, melt butter. Add onions and reserved chopped stems to skillet, Cook until onions are translucent. Add spinach and red pepper slices. Cook while stirring just until spinach is wilted. Add seasoned salt and pepper to taste. Using tongs, distribute spinach mixture on top of mushrooms. Sprinkle with cheese. Place under oven broiler and broil until mushrooms are tender and cheese is melted. Serve on hamburger sized buns.
Note: Mushroom caps can also be grilled or pan fried until tender.
Nutritional Information per serving including bun:
Calories: 235 Fat, gm.: 9 Protein, gm.: 11 Carbs, gm.: 28 Cholesterol, mg.: 10 Fiber, gm.: 5.5
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