Stuffed Portobello Mushrooms
Ingredients
4 large portobello mushrooms
9 ounces baby spinach
1/2 tablespoon olive oil1/2 teaspoon seasoned salt
1/4 teaspoon black pepper1/2 teaspoon granulated garlic
1 tomato
8 slices capicola
8 ounces fresh mozzarella
Directions
Remove stems from portabello mushrooms. Place muchrooms on a baking sheet.
Steam spinach in the microwave for 2 minutes. Set aside to cool for 10 minutes. Squeeze water out of spinach. Place spinach in a bowl. Add olive oil, salt, pepper, and garlic. Mix well. Place 1/4 spinach on each mushroom.
Slice tomato into four slices. Place a slice of tomato on top of spinach. Place 2 slices cappocola on top of each tomato.
Cut Mozzarella into 8 slices. Place 2 slices mozzarella on top of cappocola.
Bake at 425 for 20 minutes.
Nutrition FactsServings: 4Amount per serving Calories 274% Daily Value*Total Fat 15g 19%Saturated Fat 7.3g 36%Cholesterol 60mg 20%Sodium 1311mg 57%Total Carbohydrate 7.3g 3%Dietary Fiber 1.7g 6%Total Sugars 0.8g Protein 28g Vitamin D 0mcg 0%Calcium 106mg 8%Iron 3mg 14%Potassium 528mg 11%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.