Ingredients
4 medium-large portabella mushrooms
1/2 C finely chopped yellow onion
1/8 tsp dried thyme
3 C chopped fresh spinach
1/2 tsp crushed garlic
2 T chopped sun-dried tomatoes
packed in olive oil, drained
1/2 C cooked whole-wheat couscous or brown rice
1/4 C grated Parmesan cheese
Olive oil nonstick cooking spray
Preheat oven to 450 degrees F, Trim stems from mushrooms use a spoon to scrape out the gills, creating a shallow depression
in each mushroom.. Set aside.
Coat a lg skillet with nonstick cooking spray add onions and thyme. Place the skillet over medium heat, cover, and cook for several minutes, until onions
are tender. (Add a little water during cooking if the skillet
becomes too dry.) Add spinach and garlic and saute for
a minute or two, until spinach is wilted. Remove skillet from the heat stir in the sun-dried tomatoes, couscous, and Parmesan cheese.
Place a quarter of the spinach mixture in the depression of each mushroom cap, mounding the top slightly. Spray the tops lightly with cooking spray. Place the stuffed
mushrooms on a large baking sheet and bake uncovered at
450 degrees for 15 minutes, until the mushrooms are tender
and the topping is lightly browned. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories:87,
Carbohydrate: 10 g, Cholesterol: 5 mg, Fat: 2.5 g, Saturated Fat: 1.3 g, Fiber: 2 g, Protein: 4.9 g, Sodium: 146 mg, Calcium: 115 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
