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Cherries, spinach and pine nuts make a taste tempting stuffing for Portobello mushrooms.
Makes 6 servings.


    • 6 portobello mushroom caps, each about 3 to 4 inches in diameter, (about 12 ounces total)
    • 2 tablespoons plain dry bread crumbs
    • 1/4 cup bottled light Italian salad dressing
    • 2 cloves fresh garlic, minced
    • 2 (10-ounce) bags fresh baby spinach
    • 3/4 cup dried tart cherries
    • 1/4 cup pine nuts, toasted
    • 6 tablespoons freshly shredded Romano cheese


Use a spoon or sharp knife to scrape out the gills from the mushroom caps; discard gills. Place mushroom caps with rounded side down on baking sheet. Sprinkle inside of each with 1 teaspoon dry bread crumbs; set aside.

Heat dressing in large skillet or Dutch oven over medium heat. Add garlic; cook and stir 2 minutes. Add spinach and cherries; reduce heat to medium-low. Simmer, stirring frequently, about 4 minutes or until spinach is wilted. Stir in pine nuts.

Divide spinach mixture evenly between mushroom caps. Sprinkle each with 1 tablespoon cheese. Bake in a preheated 375-degree oven 12 to 15 minutes or until mushrooms are tender and filling is hot.

    Nutrition Facts per Serving:
    171 calories, 6 g total fat (1.5 g saturated fat), percent calories from fat 32%, 5 mg cholesterol, 384 mg sodium, 4 g fiber, 7 g protein, 22 g carbohydrates.


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