Spinach-Stuffed Portobello Mushrooms

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

1. Line a
2. with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.
3. In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared
4. .
5. Bake at 350u0b0 for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

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

Taken from www.tasteofhome.com/recipes/spinach-stuffed-portobello-mushrooms/ (may not work)