Spinach-Stuffed Portobello Mushrooms

• 4 portabella mushrooms (large)
• 1/4 cup onion, chopped
• 2 eggs, lightly beaten
• 1/2 cup reduced-fat sour cream
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup seasoned stuffing mix, crushed
• 1/2 cup feta cheese, crumbled
• 1/2 teaspoon garlic salt
• 3 tablespoons parmesan cheese, shredded

1. Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
2. Remove stems from mushrooms; set caps aside and chop stems.
3. Saute the stems and onion in a small amount of water until soft.
4. In a small bowl, combine the eggs and sour cream.
5. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
6. Place on prepared baking sheet.
7. Bake at 350 degrees for 35 minutes.
8. Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.

portabella mushrooms, onion, eggs, sour cream, spinach, stuffing mix, feta cheese, garlic salt, parmesan cheese

Taken from www.food.com/recipe/spinach-stuffed-portobello-mushrooms-403603 (may not work)