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Prep 40min
Total1hr10min
Ingredients13
Servings4
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Ingredients
1
tablespoon olive oil
1/2
cup chopped onion
1/2
cup chopped green bell pepper
2
garlic cloves, minced
1 1/2
cups diced eggplant
1
cup chopped Italian plum tomatoes
1
(15-oz.) can Old El Paso™ or Progresso™ black beans, drained, rinsed
2
tablespoons Italian tomato paste
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
4
(4 to 5-inch) portobello mushroom caps (stems removed)
2
oz. (1/2 cup) shredded fresh Parmesan cheese
4
cups shredded fresh spinach
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Steps
1
Heat oven to 375°F. Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 4 to 5 minutes or until tender.
2
Add eggplant; cook and stir 2 to 3 minutes. Add tomatoes, beans, tomato paste, salt and oregano; mix well. Cook 5 to 10 minutes or until slightly thickened, stirring occasionally.
3
Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.
4
Bake at 375°F. for 20 to 30 minutes or until mushrooms are tender.
5
To serve, arrange spinach on individual serving plates; top each with filled mushroom.
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Drizzle each stuffed mushroom with a little balsamic vinegar and garnish it with sprigs of fresh oregano.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
830mg
35%
Total Carbohydrate
28g
9%
Dietary Fiber
9g
36%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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