Ingredients

• 4 ea Portobello mushrooms, with stems
• 1/4 C onion, chopped
• 2 ea eggs, lightly beaten
• 1/2 C sour cream or yogurt
• 10 oz spinach, thawed and squeezed
• 1/2 C crushed seasoned stuffing
• 1/2 C feta cheese, crumbled
• 1/2 t garlic salt
• 3 T Parmesan cheese, shredded

Instructions

1. Chop the stems, then sauté the stems and the onion until tender. Remove to a bowl, then stir in the eggs, sour cream, spinach, stuffing, feta, and garlic salt.
2. Spoon the mixture into the mushroom caps, place on a greased sheet pan and roast at 350 for 20 minutes. Sprinkle with Parmesan, and continue roasting until cheese is melted.
3. Plate and serve.

Source: TasteofHome.com

Contributed by: Skip