Stuffed Portobello Mushrooms

I took a bunch of recipes for stuffed mushrooms and then sort of fused them together and came up with this:

4 large portobello mushrooms 
1/4 cup brown rice, prepared
3/4 oz freshly grated parmesan cheese 
2 cloves garlic, minced
1/2 cup jalapeno pepper, chopped 
1 minced scallion
1 cup chopped baby spinach
1 diced small tomato
1 Tbsp extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 375
Cut off mushroom stems, chop and set aside
Scrape out the gills from the mushrooms carefully with a spoon and discard
Brush mushrooms lightly with oil
Put whole mushrooms, hollow sides up, on a greased cooking sheet
Chop garlic, tomato, peppers, scallion,  and spinach. Set aside
Heat a large skillet on medium heat, sauté scallions, garlic, diced peppers and sliced mushroom caps in small amount of oil for 5 minutes
Add tomatoes and continue to sauté for 3 minutes
Add spinach, stir till leaves are softened

In a bowl stir rice together with parmesan cheese, salt and pepper to taste
 
Combine rice mixture with sautéed vegetables and scoop into mushroom centers
Sprinkle small amount of finely grated cheese
Bake stuffed mushrooms 5-8 minutes or until mushrooms have softened.

Top it with low-fat greek yogurt and chopped jalapeno. 

Enjoy!

Total Calories: 220 per 1 stuffed mushroom.

Read about Brie baguette toast, pictured above, HERE.