Vegetarian Wednesday: Healthy Vegetarian Spinach Stuffed Portobello Mushrooms

 Here is another delicious vegetarian recipe (skip the cheese to make it vegan). This dish works as an excellent side dish with any meat.

Healthy Vegetarian Spinach Stuffed Portobello Mushrooms
(makes 4 stuffed mushrooms)

4 big Portobello Mushrooms
1 bag of Spinach (10oz)
1 cup skimmed shredded Mozzarella
1/2 cup chopped Red Onion
1 egg
1/4 cup whole wheat Bread Crumbs
1 clove of Garlic
Salt and Pepper

1. Preheat oven to 350 degrees.
2. Rinse the mushrooms and cut of the stem, arrange them on a baking sheet, gill sides up.
3. Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
4. Beat egg, garlic, salt and black pepper together in a large bowl.
5. Chop up and cook the spinach and the onion for a few minutes until soft. 
6. Mix the spinach and onion with half the Mozzarella cheese (1/2 cup)  and 1/4 cup of bread crumbs into the egg mix until evenly mixed.
7. Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1/2 cup mozzarella cheese. Return mushrooms to the oven.
8. Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.