Vegetarian

Spinach and Tomato Stuffed Mushroom Caps takes several minutes to prepare.

Spinach and Tomato Stuffed Mushroom Caps takes several minutes to cook.

Spinach and Tomato Stuffed Mushroom Caps makes 8 servings.

The ingredients for Spinach and Tomato Stuffed Mushroom Caps are:

8 Portabella Mushroom Caps
2 bags of baby spinach
2 tbsp. fresh garlic
8 Roma tomatoes chopped
1/2 cup shredded parmesan cheese
2 tbsp. EVOO

Here is how you make Spinach and Tomato Stuffed Mushroom Caps:

1.Preheat oven to 450?F and spray baking sheet with cooking spray2.Place mushroom caps, gill-side up, on pan and sprinkle with salt and pepper. Roast until tender, 20 to 25 minutes.3.In a skillet, drizzle EVOO. Add garlic, tomatoes, and spinach until wilted. Add 1/4 of parmesan cheese.4.When the mushrooms are tender, pour out any liquid in the caps and return to the pan gill-side up. Mound a generous amount filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user KELLY9990.

The nutritional information for Spinach and Tomato Stuffed Mushroom Caps is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 118.3

• Total Fat: 6.3 g
• Cholesterol: 5.0 mg
• Sodium: 126.5 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 4.3 g
• Protein: 7.1 g