Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large portobello mushrooms (about 1 lb.), cleaned
- ¼ cup Kraft™ Light Zesty Italian Reduced Fat dressing, divided
- ¼ cup chopped red pepper
- 2 cloves garlic, minced
- 2 bags (10 oz each) fresh spinach
- ¼ cup Kraft™ 100% Grated Parmesan cheese
Directions
Preheat oven to 375°F.
Twist or cut off stems from mushrooms.
Chop stems; set aside.
Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills.
Brush 1 tbsp.
Of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
Heat remaining 3 tbsp.
Dressing in dutch oven on medium-high heat.
Add mushroom stems, red pepper and garlic; cook and stir 2 minutes.
Add spinach.
Reduce heat to medium-low; cover and simmer 4 minutes or until spinach is wilted, stirring after 2 minutes.
Spoon evenly over mushroom caps; sprinkle with cheese.
Bake 18 to 20 minutes or until mushrooms are tender.
Category:World Recipes
Category:Parmesan cheese Recipes
Category:Spinach Recipes
Category:Red bell pepper Recipes
Category:Portobello mushroom Recipes