Spinach Stuffed Portobellos (gluten free, nut free, lactose free, vegetarian)
This is one of my favorite vegetarian dishes, but I threw in some uncured turkey bacon for my meat eaters out there. I’m not much for processed meats, but a bit of bacon every once in a while is still something I enjoy, and I’m not ashamed to admit it! Obviously you can remove or replace the meat- the cottage cheese still packs this dish with protein.
6-8 small/medium sized portobello mushrooms
1/2 bag frozen spinach, defrosted
1 small red onion, chopped
5 slices uncured turkey bacon, optional
1.5 cups low fat cottage cheese (sub lactose free)
Preheat oven to 350 degrees F/175 degrees C.
Clean and dry your mushrooms and remove their stems. Add a large spoonful of cottage cheese to each mushroom cap. Dice the bacon and cook over medium heat. Once crispy, add red onion and sauté until starting to soften. Add the spinach and cook until hot. Remove skillet from heat. Add a spoonful of the spinach mixture to each mushroom, on top of the cottage cheese. Place the stuffed mushrooms in a baking dish and bake for 20-25 minutes or until mushrooms are soft and lightly browned. Serve hot!