6 medium sized Portobella mushrooms12 oz cooked quinoa pilaf3 oz low cholesterol eggs3 oz Alpine Lace Swiss cheese12 oz cooked frozen spinach, chopped3 oz red lentils2 Tbsp fresh minced thyme2 Tbsp parsley2 Tbsp basil
1. Clean Portobella mushrooms. Cut each into quarters.2. Combine remaining ingredients in a bowl3. Scoop ~ 1 oz of stuffing into each mushroom4. Bake 10-15 minutes at 300o
Yield: 24 servingsServing Size: 1 stuffed mushroomSource: BWH Foodservice
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