SPINACH STUFFED PORTABELLA MUSHROOMS

Spinach Soufflé
4 Servings
Ingredients:
2 egg whites.
1/3 cup 1% milk
1/3 cup grated Parmesan cheese
1 teaspoon crushed garlic
Salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
Cooking Direction:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
3. Bake in preheated oven for 20 minutes, or until lightly set.
NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes.
Spinach Soufflé Stuffed Portabellas
4 Servings
Ingredients:
4 Large Portabella Mushrooms. Clean and remove Stems and gills.
1 tbsp. olive oil
1 packet (12-oz.) of frozen spinach soufflé thawed /freshly made Soufflé.
½ cup of grated Parmesan cheese.
1/3 cup bread crumbs.
¼ cup chopped fresh basil leaves/1 tsp. dried basil leaves.
½ tsp. black pepper powder/paprika/red chilly powder (all optional).

Cooking Directions:

Brush oil on both sides of portabella mushrooms.
Place portabella mushrooms, stem side down on grill rack, coated with
cooking spray and grill for 5 minutes.
Transfer portabella mushrooms to cooking oil sprayed, baking sheet with
Stem side up.
In medium size bowl, combine spinach soufflé, half of the quantity of
bread crumbs, parmesan cheese, basil and black pepper powder/paprika/
red chilly powder (optional).
Divide the above spinach mixture evenly and fill it into each portabella.
Make a mixture of remaining bread crumbs, parmesan cheese, basil and
black pepper powder/paprika/red chilly powder (optional) and top each of
portabellas with this mixture evenly.
Grill covered for 5 minute or until the cheese is melted.
This could be a side dish with grilled fish or grilled chicken