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2 large (4-inch diameter) Portobello
caps
2-1/2 tablespoons olive oil, divided
use
2 tablespoons balsamic vinegar
½ cup chopped onion
3 cloves garlic, minced
½ cup chopped white mushrooms
6 cups fresh spinach, coarsely
chopped
10-ounce can artichoke hearts,
drained well and coarsely chopped
2 egg whites or ¼ cup egg substitute
¼ cup fat free grated parmesan, plus
an extra sprinkle for the top
Salt and pepper to taste
Pinch of red pepper flakes, optional
½ teaspoon crushed rosemary or 1
teaspoon fresh rosemary, chopped
Preheat oven to 375. Heat large
skillet over medium high heat. Add ½ tablespoon oil and swirl to coat skillet.
Add mushroom caps, and season with salt and pepper. Cook mushrooms a few
minutes on each side. Add vinegar to skillet and allow to cook off as it coats
the mushrooms. Remove pan from heat and transfer mushrooms to sprayed cookie
sheet. Reduce heat to medium.
Return skillet to heat and add
remaining oil, onion, mushrooms and garlic. Saute about three minutes, and add
spinach. Allow spinach to wilt, and add artichokes. Season with salt, pepper,
rosemary, and crushed red pepper. Add egg and stir to combine. Remove from heat
and add parmesan cheese.
Spoon mixture into mushroom caps,
mounding the filling. Sprinkle with a little additional parmesan. Bake for 10
minutes, or until mushrooms are soft and top is slightly browned.
2 servings.
Adapted from a Rachael Ray recipe
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