Prep time: 20 minutes
- 4 Portobello mushroom caps (about 5 inches in diameter), stems removed
- 2 tsp extra virgin olive oil
- 2 red bell peppers, 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)
1. Preheat oven to 350°F.
2. 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.
3. 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.
4. Remove the skillet from heat and stir in tomatoes and basil.
5. 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 the mushrooms from getting a “leathery” texture.
Nutritional information per serving:
Protein 5g Total fat 6g Carbohydrates 11g Calories 107 Sodium 160mg Cholesterol 8mg