South Beach Portabella Florentine

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A light version of baked stuffed portobello mushrooms, suitable for phase 1 of the south beach diet and probably other diets as well. Submitted for ready set cook winter 2005. Note: spinach or mushroom haters should avoid this recipe.

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Steps

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Brush the mushrooms and remove the stem and scoop out some of the gills so that a shallow cup is formed.

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Chop the stems and gills into small pieces.

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Mix 2 teaspoons olive oil , 2 teaspoons lemon juice and 1 / 2 teaspoon basil in a small glass bowl for a minute or so until well combined.

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Turn the mushrooms gill side down on a nonstick baking pan and brush the non-gill side throughly with the olive oil mixture , sprinkle with a little salt and pepper as desired.

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Preheat the oven to 350 degrees f.

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Use the brush to coat a non stick frying pan with any remaining olive oil mixture then add 1 / 2 teaspoon more olive oil , the garlic and chopped mushroom and cook over medium heat for about 5 minutes stirring frequently.

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Add the spinach , 1 teaspoon basil and 1 / 2 teaspoon lemon juice and cook stirring frequently for another 5 to 10 minutes until the spinach is completely wilted , remove from heat and add salt and pepper if desired.

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Whisk the eggs until yolk and white are well combine.

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Ingredients

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portabella mushrooms, lemon juice, olive oil, dried basil, fresh spinach, garlic cloves, eggs, lowfat mozzarella cheese, salt and pepper