WHite bean & spinach stuffed portabellas

Holton

I tried an awesome new recipe tonight, that I found in Everyday Food and tweaked it a little.

White Bean & Spinach Stuffed Portabellas

4 large portobello mushrooms, stems discarded
1 tsp grated lemon zest,
2 tblsp lemon juice
3 tblsp extra virgin olive oil
2 garlic cloves, minced
1 can (15.5 oz.) cannellini beans, drained and rinsed
2 tsp thyme
1/4 cup bread crumbs
3 oz. feta cheese
8 oz. spinach

Preheat oven to 400.

Blend together the lemon zest, juice, and olive oil.
Remove stems from portabellas and brush outside of each with mixture.
Place portabellas stem side down on a baking pan (with a slight rim)
Bake for 15 minutes or until they are soft and juices begin to run.
Drain the juices from the pan and flip the portabellas.

Increase oven temp to 450.

in a saucepan, heat 1 tsp oil over med heat and add the garlic to cook, stirring just until fragrant, 30 sec.
Add the beans, and the spinach and the 1 tsp of thyme and 1/4 cup water. Cover and saute just until spinach wilts, then remove lid and let water cook off.

Combine bread crumbs with 1 tsp. thyme and 1 tsp olive oil and mix.

Top each portabella with 1/4 of bean & spinach mixture, then top with 1/4 of feta cheese and 1/4 of bread crumbs.

Bake for 5 more minutes.


329 calories each
11.7 g fat
13.5 g. protein
46.4 g carb
13.7 g. fiber

Y U M M Y!!!!