Stuffed Spinach Portobellos

Filling and tasty! This recipe serves one, so multiply ingredients to feed more people.


  • 2 large Portobello mushrooms, wiped clean with a paper towel
  • 1/2 cup 1% or 2% cottage cheese OR non-fat plain Greek yogurt
  • 2 Tbs finely grated cheddar
  • 2 Tbs finely chopped scallions (green onion)
  • 1 tsp fresh chopped dill OR 1/4 tsp dried dill
  • 4-oz. (about 1/2 package) frozen chopped spinach, thawed and squeezed dry
  • 1 Tbs finely chopped sun-dried tomatoes
  • 2 tsp grated Parmesan


  1. Preheat oven to 350 F. Slice stems from mushroom caps; chop finely and set aside.
  2. Place caps, smooth side down, on a lightly oiled baking sheet or dish. Bake 15 minutes, and then remove from oven.
  3. Meanwhile, combine chopped stems with remaining ingredients.
  4. Spoon mixture on caps. Bake 10-15 minutes or until heated through.  Serves 1.

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