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Recipe of the Week


Spinach and Fontina-Stuffed Portabellas

  • 4 to 6 medium or large portabella mushrooms
  • 1/4 cup olive oil
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup prepared chunky tomato sauce
  • 1/2 cup sliced green onions (scallions)
  • 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 tsp. crushed red pepper
  • 3 oz. (about 3/4 cup) fontina cheese, shredded
Heat oven to 375 degrees F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 minutes, turning once.

Meanwhile, in a small bowl, combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes and crushed red pepper.

Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, about 5 to 8 minutes. Serve with additional tomato sauce if desired. Serves 4.

Nutritional information per portion:
264 calories, 9 g protein, 8 g carbohydrate, 22 g fat, 390 mg sodium.

Source:
The Mushroom Council

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