Spinach Stuffed Portobello   Mushroom 

Spinach stuffed Portabello mushroom with gluten free bread crumbs, shredded lite mozerella cheese, garlic, egg, salt and pepper, topped with a sprinkle of parmesean cheese, served with a cucumber, tomato, red onion, kalamata olive salad. 

Stuffing Mixture

  1. 4 large Portabello mushroom caps, stems and grills removed
  2. 1 tbsp olive oil
  3. 1 egg
  4. 1 clove garlic, minced
  5. Salt and pepper to taste
  6. 1 cup spinach leaves, chopped
  7. 1/2 cup shredded lite mozerella
  8. 3 tbsp of gluten free breadcrumbs


  1. Preheat oven to 350F
  2. Brush both sides of mushrooms with olive oil, place on baking sheet, gill sides up
  3. Bake mushrooms for about 12 minutes. Drain any juice that has formed inside the mushroom. 
  4. Beat egg, garlic, salt and pepper together in a large bowl. 
  5. Stir spinach, mozerella, and breadcrumbs into the egg mixture.
  6. Divide mixture over mushroom caps evenly and top with parmesean cheese. 
  7. Return mushrooms to oven and continue to cook for 10 minutes. 

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