These stuffed mushrooms make a quick dinner option on a busy weeknight. They are loaded with a rich and hearty flavor that even meat lovers will enjoy. Add a side of whole wheat pasta or a salad to complete this healthy meal.

Yield: 2 servings

Preparation time: 7 minutes

Cooking time: 7 minutes

Baking time: 20 minutes

Ingredients

• 1 tbsp olive oil
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 cups packed fresh spinach
• 3 tbsp chopped black olives
• 1 cup marinara sauce (low sodium)
• 2 portabella mushroom caps, wiped clean
• 2 tbsp freshly grated Parmesan cheese

Directions

Preheat the oven to 375 degrees Fahrenheit.

1. In a large skillet, heat ½ tablespoon of the olive oil over medium-high. Add the onion and garlic. Cook for 2 minutes.
2. Add the spinach and cook until it wilts, about 5 minutes. Stir in the black olives and marinara. Cook for 1 to 2 minutes more, until all ingredients are heated.
3. Remove the stem from the mushroom cap and use a spoon to gently scrape out the gills to create a cup for your filling. Use the remaining 1/2 tablespoon of olive oil to coat each mushroom cap and the bottom of a 7x11" baking dish.
4. Place the mushroom caps gill-side up in the baking dish and fill each with half of the spinach and marinara sauce. Sprinkle one tablespoon of cheese over each mushroom.
5. Bake for 17 to 20 minutes, until the mushrooms are tender. Let sit for 2 to 3 minutes before serving.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.