In the past couple years I have discovered that I LOVE Portobello mushrooms. They are one of the only foods I know of that can be substituted for both meat, such as in a vegetarian stew, and bread, for example as buns for a hamburger.
In this recipe they do double duty. The tomato and onion mixture could be served over either a chicken breast or bruschetta. And the fact that it’s higher protein and lower in carbs that the later makes it a much better healthier choice.
4-6 medium or large Portabello mushrooms
olive oil spray
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry (I sautéed fresh spinach in olive oil)
1/3 cup chunky tomato sauce
½ cup sliced green onions
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
¼ tsp crushed red pepper
3 oz (about ¾ cup) fontina cheese, shredded
Heat oven to 375. Remove stems from mushrooms. Spray both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 mins, turning once. Meanwhile, in a small bowl combine spinach and tomato sauce. In another bowl combine green onions, sun-dried tomatoes, and crushed red pepper. Remove mushroom caps from the oven; place cut side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, 5 to 8 minutes.