Ingredients
4 large portobello mushrooms1/4 cup chopped onion2 large eggs, lightly beaten1/2 cup reduced-fat sour cream1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup crushed seasoned stuffing1/2 cup crumbled feta cheese1/2 teaspoon garlic salt3 tablespoons shredded Parmesan cheese
Preparation
Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.
In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet.
Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.
