Budget Bytes: Spinach Stuffed Portobello Mushrooms

Ingredients

• Spinach

  Frozen, chopped or leaf, unprepared

  227g

• Cottage cheese

  Creamed, with fruit

  ½ cup or 113g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Feta

  Trader Joe's

  2 oz or 57g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Red peppers

  Hot chili, raw

  0.003 cup, chopped or diced or 0.4g

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomato sauce

  Canned

  ½ cup or 123g

Directions

1. (source: https://www.budgetbytes.com/spinach-stuffed-portobellos/)
2. Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible. Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined. Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps. Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms. Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.