Stuffed Portabello Mushrooms
4 large portobello mushrooms
2 tablespoons olive oil
1 can diced tomatoes drained
1 package frozen chopped spinach thawed and squeezed out
3 tablespoon chopped green onions
2 tablespoons grated Romano cheese
1/4 tsp crushed red pepper flakes
1/8 tsp salt
1/2 cup shredded part skin mozzarella cheese
Directions
Remove and discard stems and gills from mushrooms.
In a large skillet over medium heat cook mushrooms in oil 10-15 mins or just until tender turning once.
In a small bowl combine tomatoes, spinach, onions, romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
Place on a baking sheet lined with foil. Bake at 375 for 10-15 mins or until heated through and cheese is melted. Enjoy!!
2 tablespoons olive oil
1 can diced tomatoes drained
1 package frozen chopped spinach thawed and squeezed out
3 tablespoon chopped green onions
2 tablespoons grated Romano cheese
1/4 tsp crushed red pepper flakes
1/8 tsp salt
1/2 cup shredded part skin mozzarella cheese
Directions
Remove and discard stems and gills from mushrooms.
In a large skillet over medium heat cook mushrooms in oil 10-15 mins or just until tender turning once.
In a small bowl combine tomatoes, spinach, onions, romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
Place on a baking sheet lined with foil. Bake at 375 for 10-15 mins or until heated through and cheese is melted. Enjoy!!
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