Spinach-Stuffed Portobello Mushrooms
Tangerine-Almond Romaine Salad
Ingredients
- ¼ cup chopped onion
- 1 small clove garlic, minced
- 2 tsp olive oil
- 1 cup baby spinach
- 1 tsp dried oregano
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup whole wheat panko breadcrumbs
- 2 tsp balsamic vinegar
- ¼ tsp pepper
- 2 portobello mushroom caps, stems and gills removed
Instructions
- Preheat oven to 350°F. Cook onion and garlic in hot oil in a skillet over medium-high heat 5 minutes or until tender. Add spinach and oregano; cook 2 minutes or until wilted, stirring constantly.
- Combine spinach mixture, cheese, panko, vinegar, and pepper; spoon into mushrooms. Place mushrooms on a greased baking sheet. Bake 20 to 25 minutes or until mushrooms are tender.
Side Dish Ingredients
- 1 romaine lettuce heart, chopped
- ¼ cup sliced roasted almonds
- 1 tangerine, sectioned
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a serving bowl.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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