Spanakopita Portobello Mushrooms

Yield: 2 servings

Per Serving: 1 Leanest, 2 Healthy Fats, 3 Green, 3 Condiments

Total Time: 30 minutes

Prep Time: 10 minutes

Ingredients

• 2 portobello mushrooms, about 3 to 4 inches in diameter, stems trimmed

• 8 tsp reduced-fat margarine

• 2 tbsp chopped onion

• 2 cups frozen spinach, thawed and squeezed dry

• 2 cups 1% cottage cheese, drained

• 7 tbsp + 2 tsp reduced-fat feta cheese, divided

• 2 eggs, beaten

• ¼ cup dill, chopped

Directions

1. Preheat oven to 400°F.

2. Arrange mushrooms on a baking sheet, gills side up. Bake for 5 to 7 minutes. Pat the mushrooms with paper towels to dry.

3. Heat the margarine in a skillet over medium heat. Sauté the onion until softened. Fold in the spinach and remove from heat.

4. Into the spinach, mix in the cottage cheese, 7 tablespoons feta cheese, beaten egg, and dill.

5. Fill mushroom caps with the filling. Crumble remaining feta cheese on top.

6. Bake for 15 to 20 minutes, then broil for an additional 2 minutes, until the feta on top starts to brown.

Nutrition Facts Per Serving: 400 calories, 18g fat, 17g carbohydrate, 43g protein