4-6 large Portobello mushrooms, stem and gills removed
3 tbsp. reduced fat Italian dressing
2 cloves minced garlic
1 egg, beaten
½ tsp. dried thyme
1 tsp. dried basil
½ tsp. ground black pepper
½ tsp. salt
10 oz. chopped spinach, water pressed out
¼ cup cooked and crumbled bacon
½ cup grated Parmesan cheese, divided
½ cup mozzarella cheese divided
½ cup seasoned bread crumbs, divided
Mushroom Preparation
Preheat the oven to 350 degrees. Using a spoon, remove the stem and gills from the clean mushrooms. Chop and place in a medium bowl. Brush both sides of the mushrooms with the Italian dressing and place on a parchment lined cookie sheet. Bake for 12 minutes at 350 degrees .Drain off the liquid that develops and cool to room temperature while you prepare the filling.
Filling Preparation
Add the beaten egg to the chopped mushroom parts. Next, add the minced garlic, salt, pepper, and dry spices . Stir in the spinach, bacon, half of both cheeses .Now, add half of the seasoned bread crumbs and mix until well combined. Divide the mixture evenly over the mushroom caps and sprinkle with a mixture of the remaining cheese and seasoned bread crumbs. Return to the oven for an additional 10 minutes, or until the cheese begins to turn a golden brown color. Remove and serve immediately with a fresh crisp torn lettuce and tomato salad.
Yield:4-6 servings
Preparation time:20 minutes
Cook time: 22 minutes
Average calories per serving: 168