Pesto Spinach-Stuffed Portobello Mushrooms
Roasted Butternut Squash Orzo
Ingredients
- 2 (10-oz) pkg frozen chopped spinach, thawed
- ½ cup mascarpone cheese, softened
- ½ cup pesto
- ½ cup freshly grated Parmesan cheese
- ¼ tsp kosher salt
- ¼ tsp pepper
- 6 portobello mushroom caps, stems and gills removed
- 1 Tbsp olive oil
- ½ cup whole wheat panko breadcrumbs
Instructions
- Preheat oven to 400°F. Squeeze spinach dry using paper towels. Combine spinach, mascarpone, pesto, ½ cup Parmesan, salt, and pepper in a bowl.
- Arrange mushrooms on a foil-lined baking sheet; brush with oil. Bake 5 minutes or until beginning to soften.
- Carefully spoon spinach mixture into partially-baked mushrooms. Bake 10 minutes. Sprinkle with breadcrumbs; bake 5 minutes longer or until breadcrumbs are toasted.
Side Dish Ingredients
- 3 cups diced butternut squash
- 2 shallots, sliced
- 2 Tbsp olive oil
- 2 tsp Italian seasoning
- ½ tsp pepper
- 1½ cups orzo
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh thyme
Side Dish Instructions
- Preheat oven to 400°F. Toss together squash, shallots, oil, Italian seasoning, and pepper on a foil-lined baking sheet. Bake 20 to 25 minutes or until squash is browned and tender.
- Meanwhile, cook orzo according to package directions; drain and toss with roasted squash, cheese, and thyme.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
289
|
269
|
558
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 13 | 11 | 24 |
| Carb (g) | 14 | 44 | 58 |
| Fiber (g) | 5 | 8 | 13 |
| Sodium (mg) | 535 | 351 | 886 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
