Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. frozen spinach ($0.65)
  • 1/2 cup cottage cheese ($0.27)
  • 1/2 cup shredded mozzarella ($0.42)
  • 1 large egg ($0.23)
  • 2 oz. feta ($1.09)
  • 1/4 tsp garlic powder ($0.02)
  • 1/8 tsp salt ($0.02)
  • 1/8 tsp freshly cracked black pepper ($0.02)
  • 1/8 tsp crushed red pepper ($0.02)
  • 4 portobello mushrooms ($3.98)
  • 1 Tbsp olive oil ($0.16)
  • 1/2 cup marinara sauce (optional) ($0.35)

Instruction

  • Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.
  • Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
  • Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
  • Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.
  • Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.