Baked Stuffed Portobello Florentine

  • Yield 6 servings

These low-calorie mushrooms, heaped with sauteed vegetables, garlic and spinach, make an appealing vegetarian entrée.

Use cut, chopped frozen leaf spinach, which comes in bags, rather than a frozen block of chopped spinach in a bos.

Ingredients

Baked Portobellos:
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon dried Italian herbs
Salt and fresh-ground black pepper, to taste
6 large portobello mushrooms, stemmed
Florentine Stuffing:
1 tablespoon olive oil
1 medium red bell pepper, stemmed, seeded and chopped
1/2 medium red onion, chopped
1 rib celery, chopped
3 garlic cloves, minced
2 teaspoons dried oregano
1 1/2 cups frozen chopped leaf spinach, do not defrost
4 to 5 cups diced whole-grain bread or sourdough baguette, toasted*
1 egg, slightly beaten
1/4 cup grated parmesan or romano cheese
1/2 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
Water or vegetable broth, as needed
1 cup shredded low-fat mozzarella cheese

Instructions

  1. To make mushrooms: Combine oil, lemon juice, herbs, salt and pepper in a nonreactive small bowl. Rub mixture onto bottom of mushroom caps and place them on a large baking dish, cap side down (gill side up). Preheat oven to 375F.
  2. To make stuffing: Heat oil in a large skillet or saute pan over medium heat. Saute peppers, onions, celery, garlic and oregano 2 minutes until lightly browned. Add frozen spinach and continue to saute 1 minute until defrosted. Remove from heat and let cool a few minutes. There will be liquid in mixture, and that is what you need to moisten bread.
  3. Place sauteed vegetables in a large mixing bowl. Add bread cubes, egg, parmesan, basil, salt and pepper. Mix well.
  4. If bread stuffing looks a bit dry, add a few spoons of water or vegetable broth to moisten. Stuffing should hold together like a traditional bread stuffing, but not be too wet.
  5. Divide stuffing among portobello caps and spread evenly on baking pan, trying to keep them from touching. Sprinkle mozzarella over mushrooms and bake, lightly covered with foil, 20 minutes. Remove foil and continue to cook 10 minutes longer until golden brown.
*To toast bread: Place bread cubes on a baking pan 5 minutes in a 375-degree oven to dry them out before mixing them into stuffing. It makes a fluffier filling.

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