Spinach-Stuffed Portobello Mushrooms - cooking recipe

Ingredients

4 portabella mushrooms (large)
1/4 cup onion, chopped
2 eggs, lightly beaten
1/2 cup reduced-fat sour cream
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup seasoned stuffing mix, crushed
1/2 cup feta cheese, crumbled
1/2 teaspoon garlic salt
3 tablespoons parmesan cheese, shredded

Preparation

Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
Remove stems from mushrooms; set caps aside and chop stems.
Saute the stems and onion in a small amount of water until soft.
In a small bowl, combine the eggs and sour cream.
Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
Place on prepared baking sheet.
Bake at 350 degrees for 35 minutes.
Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.