Kid-Friendly
Stuffed Portobello Mushrooms
Whole-Wheat Spaghetti with Tomatoes
Ingredients
- 6 portobello mushroom caps
- 2 Tbsp olive oil
- ½ onion, minced
- 1 clove garlic, minced
- 1 (5-oz) pkg baby spinach
- 2 Tbsp chopped fresh parsley
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2½ Tbsp balsamic vinegar
- ¾ tsp pepper
Instructions
- Preheat oven to 350°F. Remove brown gills from underside of mushrooms, using a spoon.
- Cook onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
- Add spinach and parsley; cook 2 minutes or until wilted, stirring constantly. Remove from heat.
- Combine spinach mixture with cheese, breadcrumbs, vinegar, and pepper. Spoon mixture evenly onto gill sides of mushrooms.
- Place mushrooms on a baking sheet coated with cooking spray. Bake 20 to 25 minutes or until mushrooms are tender.
Side Dish Ingredients
- 8 oz uncooked whole-wheat spaghetti
- 1 tomato, diced
- 2 Tbsp chopped fresh parsley
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook pasta according to package directions.
- Combine cooked pasta with tomatoes, parsley, oil, salt, and pepper.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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