This is a conveniently simple yet versatile recipe that provides well rounded nutrition. Mushrooms are a great protein-packed, fiber-filled, low-calorie, low-fat alternative to the typical meat-centric entree. They look fun too when each person gets their own personal “bowl”. Time to prepare: 45 mins
4 large portobello mushrooms
1 cup of diced onions
1 green bell pepper diced
1 red bell pepper diced
4-5 cloves of garlic minced
8-10 cups of baby or chopped spinach
1 piece of Rudi’s Gluten Free bread diced finely
1 1/2 cups of feta crumbles
salt and pepper to taste
1.Preheat oven to 375 degrees and prep all of your vegetables.
2. Scrub mushrooms, pluck the stems out of the center, and gently scrape the brown gills out of the insides with a spoon, making little bowls for stuffing. Dice and reserve stems to add to sauteed veggies later
3. Lightly coat the rounded side and edges of the mushrooms with olive oil and put in the oven for about 5 minutes.
4. Heat a tablespoon of olive oil in a skillet over medium heat and saute onions about 2 minutes. Add garlic and cook another minute. Add in peppers and leftover mushroom stems.
5. Season with salt and pepper and saute for about 2-3 more minutes before adding in the spinach and bread crumbs. Stir and turn off heat once spinach is well mixed in but not completely cooked.
6. Beat the egg in a large mixing bowl and add in vegetable mixture and 1/2 cup of feta cheese.
7. Fill each mushroom cap with a large scoop of the filling. Top with remaining cheese and put back in the oven for about 15-20 minutes or until cheese is melted and egg is cooked through and not runny.
8. Garnish with sliced green onion and serve immediately with a green salad or side of risotto
Recipe by Deanna Askin