* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
Food & Drink
Calories: 137 | Previous Points: 3 | Points Plus: 4 | Total Fat: 6 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 2 mg | Sodium: 186 mg | Carbohydrates: 23 g | Dietary fiber: 2 g | Sugars: 12 g | Protein: 4 g
1 tablespoon olive oil
16 ounces large bella mushrooms (wipe off with paper towel, do not rinse)
1/2 cup diced sweet onion
2 cloves garlic, minced
1/4 cup finely diced sun-dried tomatoes, packaged in olive oil
2 cups baby spinach, torn into pieces
1/3 cup panko bread crumbs
1 (4 ounce) container feta cheese, low fat or fat free
1/4 cup parmesan cheese
Preheat oven to 350 degrees.
Remove stems from mushrooms and dice.
In a medium skillet, add oil and heat to medium-low, saute onion, mushroom stems and sun-dried tomatoes until tender, about 4 minutes. Add minced garlic and continue to saute one additional minute.
Add spinach and saute just until wilted. Remove from heat and add the remaining ingredients but only 3 tablespoons of parmesan, stir to combine.
Stuff mushrooms with mixture, place on a cookie sheet, sprinkle with remaining tablespoon parmesan, and heat until cheese is melted, about 15 minutes.