California Zesty Stuffed Portabella Mushrooms
Baked portabella mushrooms with a zesty twist.
2 tbsps fat free Italian dressing
4 tsps parmesan cheese, grated
1 dash sea salt
1 oz boneless chicken, cooked, shredded
1 oz mozzarella cheese, grated
1 dash pepper
1 clove garlic, minced
2 portabella mushrooms
1/2 bunch spinach, chopped
4 slices tomato
2 tbsps sweet red peppers
Remove stems and gills from mushrooms and lightly brush mushroom caps with a little Italian dressing. Place caps on foil-lined baking pan and set aside.
Heat remaining dressing in saucepan over medium heat and saute mushroom stems, garlic and red peppers.
Add spinach to saucepan. Simmer until spinach is wilted. Toss in chicken.
Flavor to taste with salt and black pepper.
Spoon mixture into mushroom caps and top with tomatoes. Add mozzarella cheese over the tomatoes.
Sprinkle parmesan cheese.
Bake at 375 °F (190 °C) for 18 to 20 minutes until mushroom is tender and cheese is melted.
in 1 serving of California Zesty Stuffed Portabella Mushrooms.
, 34% carbs, 45% protein.
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