Name: Spinach Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 lb. frozen spinach ($0.65); 1/2 cup cottage cheese ($0.27); 1/2 cup shredded mozzarella ($0.42); 1 large egg ($0.23); 2 oz. feta ($1.09); 1/4 tsp garlic powder ($0.02); 1/8 tsp salt ($0.02); 1/8 tsp freshly cracked black pepper ($0.02); 1/8 tsp crushed red pepper ($0.02); 4 portobello mushrooms ($3.98); 1 Tbsp olive oil ($0.16); 1/2 cup marinara sauce (optional) ($0.35)

These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish.

Ingredients

1/2 lb. frozen spinach ($0.65)

1/2 cup cottage cheese ($0.27)

1/2 cup shredded mozzarella ($0.42)

1 large egg ($0.23)

2 oz. feta ($1.09)

1/4 tsp garlic powder ($0.02)

1/8 tsp salt ($0.02)

1/8 tsp freshly cracked black pepper ($0.02)

1/8 tsp crushed red pepper ($0.02)

4 portobello mushrooms ($3.98)

1 Tbsp olive oil ($0.16)

1/2 cup marinara sauce (optional) ($0.35)

Instructions

1 Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.

2 Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.

3 Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.

4 Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.

5 Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.