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Portobellos Stuffed w/Carrots, Spinach, and Feta (D, KLP)
Source: Unknown
Serves: 4

[Archivist's Note: we've also seen this spelled as Portabello]

4 medium Portobello mushroom caps
1 tablespoon olive oil
1/4 medium onion, diced
1 cup Marsala wine, or port
3 medium carrots, diced
4 ounces spinach, shredded
2 tablespoons walnuts
2 ounces feta cheese

In a large pan, sauté the Portobellos in the olive oil. Remove them from the pan and set aside.

Add the onions. and sauté until softened, about 10 minutes. Add 3/4 cup Marsala, and simmer until only 1/3 cup remains.

Add the carrots and cook until tender, 3-5 minutes. Add the spinach and stir until wilted. Remove from the pan and add nuts and cheese.

Place the mushrooms back in the pan. Top the mushrooms with the veggie mixture. Add the remaining 1/4 cup of Marsala to the pan. Cover and steam 4 minutes until the mushrooms are cooked through.

Posted by Annice Grinberg

Nutritional Info Per Serving: 194 Calories (kcal); 9g Total Fat; (49% calories from fat); 7g Protein; 14g Carbohydrate; 13mg Cholesterol; 208mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2-1/2 Vegetable; 0 Fruit; 1-1/2 Fat; 0 Other Carbohydrates