These amazing mushrooms can be served as a side dish or an appetizer, but you will need to eat them with a fork. I’ve also made the recipe with regular stuffing mushrooms and it worked just as well.
4 large portobello mushrooms
1 shallot, chopped
1 handful fresh spinach, cut into strips
1 jalapeno pepper, seeded, and finely chopped
1 block FF feta, crumbled
1/2 red pepper, finely chopped
1 T Greek yogurt or fat free sour cream
Remove the stems from the mushrooms, and chop them. Remove the gills if you desire. Add a bit of olive oil to a large skillet, and saute the stems, shallots, jalapeno, and pepper until cooked through. Add the spinach, saute for a minute or two to wilt the spinach. Remove from heat, and mix in cheese and yogurt/sour cream. Stuff the caps. Bake for 15 minutes in a preheated 400F oven.
-Recipe courtesy of Mikey from the Weight Watchers community