|Prep Time:||20 Min||Servings:||4 servings||Difficulty:||Easy|
- 4 Portobello mushroom caps (about 5 inches in diameter), stems removed
- 2 tsp Extra virgin olive oil
- 2 Red bell pepper, chopped (about 2 cups)
- 1 Red onion, chopped (about 3⁄4 cup)
- 2 Garlic cloves or
- 1 tsp minced garlic
- 1⁄2 tsp Crushed red pepper flakes
- 1⁄2 cup Italian plum tomatoes, chopped
- 1 tbsp Fresh basil, chopped or
- 1 tsp Dried basil
- 1 oz. Fresh spinach leaves, stems removed (about 3⁄4 cup)
- 1⁄3 cup Blue cheese, crumbled (Gorgonzola recommended)
- Preheat oven to 350°F.
- Spray both sides of mushrooms with non-stick cooking spray and place with cap side down on a baking sheet. Brush 1⁄2 teaspoon olive oil evenly over each mushroom. Bake for 5-10 minutes or until tender when pierced with a fork.
- Heat a large non-stick skillet over medium-high heat. Remove skillet from heat and spray with non-stick cooking spray (being very careful not to spray near a gas flame). Sauté bell peppers, onion, garlic and red pepper flakes for 5 minutes or until bell peppers are tender. Stir frequently.
- Remove skillet from heat and stir in tomatoes and basil.
- Rinse spinach leaves and shake off excess water. Do not dry with paper towels. Top each mushroom with spinach leaves. Carefully spoon 1⁄2 cup of the pepper mixture on each. Sprinkle with cheese and bake for 6-7 minutes, or until cheese begins to melt.
Brushing a small amount of oil on portobello mushrooms before baking or broiling prevents mushrooms from getting a “leathery” texture.
Nutritional information per serving: Protein 5g Total fat 6g Carbohydrates 11g Calories 107 Sodium 160mg Cholesterol 8mg