Makes 4 servings
Spinach & Goat Cheese Stuffed Portobellos
Recipe type: Side Dish
Ingredients
- Olive oil spray
- ¼ cup no-salt-added vegetable broth
- ½ cup chopped onions
- ½ cup seeded and chopped red bell pepper
- 2 teaspoons Fat Flush All-Purpose Seasoning
- 8 cups baby spinach, or 3 (3-ounce) packages
- 1 large egg white
- ¼ cup chia seeds
- 8 medium-size portobello mushroom caps, stems removed
- 4 ounces goat cheese, crumbled
Instructions
- Preheat the oven to 375°F; lightly coat a baking sheet with a few spritzes of olive oil.
- In a medium-size skillet, heat the broth over medium heat.
- Saute the onions, peppers, and seasoning in the broth for about 5 minutes, or until the veggies are tender and being to brown.
- Stir in the spinach; cook just until the spinach wilts, about 1 minute.
- Remove the veggies from the heat; stir in the egg white and chia seeds.
- Mound the spinach filling mixture into the mushroom caps.
- Sprinkle the mushroom caps with equal portions of the goat cheese.
- Bake for 15 minutes, or until the mushrooms are heated through and the cheese is melted.
Make your own All-Purpose Seasoning mix and no-salt-added Vegetable Broth using our recipes!
*Note: Remember to include when calculating daily intake allowances for each ingredient.
