California Zesty Stuffed Portabella Mushrooms

Składniki

• 1 szczypta sea salt
• 4 tsps parmesan cheese, grated
• 2 tbsps fat free Italian dressing
• 1 oz boneless chicken, cooked, shredded
• 1 szczypta pepper
• 1 uncja mozzarella cheese, grated
• 1 ząbek garlic, minced
• 2 portabella mushrooms
• 1/2 pęczek spinach, chopped
• 4 slices tomato
• 2 łyżki stołowe sweet red peppers

Wskazówki

1. Remove stems and gills from mushrooms and lightly brush mushroom caps with a little Italian dressing. Place caps on foil-lined baking pan and set aside.
2. Heat remaining dressing in saucepan over medium heat and saute mushroom stems, garlic and red peppers.
3. Add spinach to saucepan. Simmer until spinach is wilted. Toss in chicken.
4. Flavor to taste with salt and black pepper.
5. Spoon mixture into mushroom caps and top with tomatoes. Add mozzarella cheese over the tomatoes.
6. Sprinkle parmesan cheese.
7. Bake at 375 °F (190 °C) for 18 to 20 minutes until mushroom is tender and cheese is melted.