Side Dish

Spinach and goat cheese stuffed portabello mushrooms is for Side Dish.

Spinach and goat cheese stuffed portabello mushrooms takes 5 minutes to prepare.

Spinach and goat cheese stuffed portabello mushrooms takes 15 minutes to cook.

Spinach and goat cheese stuffed portabello mushrooms makes 2 servings.

The ingredients for Spinach and goat cheese stuffed portabello mushrooms are:

1 tbsp olive oil
2 cloves garlic
2 portabello mushroom caps
2 oz goat milk cheddar cheese
1 bunch fresh spinach
salt to taste
pepper to taste

Here is how you make Spinach and goat cheese stuffed portabello mushrooms:

Preheat oven to broil.Dizzle olive oil over mushroom caps and season with a little salt and pepper. Put mushrooms in oven until cooked (about 10-15 minutes).Meanwhile add chopped garlic and spinach to a stovetop pan with a little oil and sautee until cooked (about 5 minutes). Add salt and pepper if desired.When mushrooms are almost done add grated goat cheese and put back in oven. Remove when cheese is melted.Simply pile the spinach on top of the cheesey mushrooms and enjoy a healthy nutritious meal.Tip: The mushrooms may have too much juice in them after cooking, so simply dump out the juice before putting the cheese on.Number of Servings: 2Recipe submitted by SparkPeople user ILUVMILDEW.

The nutritional information for Spinach and goat cheese stuffed portabello mushrooms is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 212.0

• Total Fat: 16.0 g
• Cholesterol: 22.4 mg
• Sodium: 591.9 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 4.1 g
• Protein: 11.9 g

The dietary needs meet for Spinach and goat cheese stuffed portabello mushrooms is Vegetarian