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Spinach Stuffed Portobello Mushroom Caps

Spinach Stuffed Portobello Mushroom Caps

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Servings 6 Medium Portobello Caps

Ingredients
  

  • 6 OZ. Pack Of Six Medium Size Portobello Mushrooms, Whole
  • 1/2 Medium Onion, diced
  • 4 Cups Baby Spinach, chopped up
  • 1/4 Cup Light Sour Cream
  • 1/3 Cup Plain Panko Bread Crumbs
  • 1/4 Cup Light Sharp Cheddar Cheese, shredded
  • olive oil
  • Salt & Pepper to taste
  • 1/2 TSP Garlic Powder
  • 1/2 TSP Onion Powder
  • 1/4 TSP Dried Oregano

Instructions
 

  • Preheat oven to 350 degrees.
  • Take a moist paper towel and wipe off any dirt on mushrooms. Gently scoop out stems (if any) and insides of mushrooms to make room for stuffing. Reserve the stems and insides.
  • In a large sauté pan over medium heat, drizzle some olive oil. Add diced onions and sauté until they turn translucent. About 5 minutes.
  • Add your reserved insides of mushrooms to pan. Cook for another 3 minutes.
  • Add salt, pepper, garlic powder, onion powder, oregano and spinach to pan. Cook for 2-3 minutes until spinach has wilted.
  • Add your sour cream, cheese and bread crumbs to pan. Turn heat down to low, and mix everything around until it turns into a moist stuffing like consistency.
  • Take pan off heat. Set aside to cool a bit.
  • On a baking sheet sprayed with non stick spray, add your hollowed out mushroom caps. Take a spoon and fill mushrooms with stuffing.
  • Bake in preheated oven for 15-18 minutes.
  • Enjoy!