If you have problems finding a 5-ounce mushroom with a deep cap, the mushroom could be flat after you initially bake it. You can still "stuff" it after removing any liquid by spreading the filling over the flat cap so as to cover it completely, then sprinkling the breadcrumbs and mozzarella cheese gently over the top. Bake as instructed. It will just be a flatter version of this recipe.

1 serving: 277 mg. sodium per serving

1 (5 oz) portobello mushroom
2-1/2 teaspoons healthy oil, divided
2 Tablespoons finely chopped red onion
1 cup fresh spinach, torn into 1-inch pieces
1/4 cup finely chopped (1/4-inch pieces) seeded fresh tomato
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic granules
1/8 teaspoon black pepper
1/8 teaspoon lemon pepper with garlic and onion *
1/16 teaspoon salt
2 teaspoons grated Parmesan cheese
2 teaspoons low sodium breadcrumbs
1-ounce low sodium shredded mozzarella cheese*

Prep. Instructions

1. Combine oregano and next 5 ingredients in a bowl.

2. Wash and dry mushroom. Remove stem and gently scrape out the gills with a spoon.

3. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 350 degrees F.

2. Spread 1/2 teaspoon oil over top of mushroom. Place stem side down on a parchment paper-lined baking sheet. Bake for 10 minutes. Remove from oven and pat mushroom dry with a paper towel. Set it aside on a plate. Then use the towel to remove any liquid from parchment paper.

3. Heat remaining 2 teaspoons oil in an 8-inch skillet over medium low heat. Add onions and tomatoes. Cook, stirring often, for 5 minutes.

4. Add spinach to skillet. Cook, stirring often, until spinach is wilted, about 2 to 3 minutes.

5. Add spices. Cook 1 minute, stirring constantly. Sprinkle with Parmesan cheese. Stir to combine. Remove pan from heat.

7. Spoon stuffing mixture into mushroom cap. Sprinkle with breadcrumbs. Then sprinkle with mozzarella cheese.

8. Place stuffed mushroom back onto parchment lined baking sheet, stuffed side up. Bake in oven until cheese is melted and begins to brown, about 10 minutes. Serve.

*If you cannot find shredded mozzarella cheese with 80 mg. of sodium per ounce, look for the fresh mozzarella cheese that has 40 mg. of sodium per ounce, and subtract 40 mg. of sodium from the total noted above. This fresh cheese comes soaked in water, so has to be drained and wiped dry before shredding. It cooks just fine, and can be frozen in portions once it is dried. If you choose to add a mozzarella cheese higher than 80 mg. per ounce, adjust the sodium content of this recipe accordingly.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds