{Recipe} Hungry Girl Squash Stuffed Portobellos

I tried out another one of Hungry Girl's recipes.

This one looked interesting.

Ingredients:

2-3 large Portobello Mushrooms (she calls them Portobella..I looked it up and either way is acceptable--the smaller ones are sometimes called Baby Bellas)

1 Summer Squash-Green or Yellow, finely diced

2-3 wedges of Laughing Cow Light cheese, room temperature

 1 tsp Minced Garlic (I used the jar)

 1 tsp Dried onion(I used fresh)

1/2 tbs Parmesan Cheese (she called for reduced fat, I used regular Parmesan/Romano but used less)

Salt (to taste)

Ground Thyme (dash or more to taste)

Olive Oil Non-Stick Spray

Preheat oven to 375F.

In a bowl, combine cheese wedges, garlic,  dash of thyme, salt and onion. Set aside.

Remove stems from mushrooms and finely chop. Add chopped stems to bowl.

Place a piece of foil onto a baking sheet and spray with non stick spray. Put the mushrooms, rounded side down on the foil and lightly mist with spray.

Back to the bowl.

Add squash and stir to combine, coating the vegetables with the cheese mixture.

Spoon the vegetable cheese mixture into the caps, there will be a lot. Pack it in!

Sprinkle with parmesan.

Place another sheet of foil over the mushrooms and seal the foil together around the edges to form a packet.

Place baking sheet in oven and bake 23-25 minutes until mushrooms are soft, tender and juicy.

Allow packet to cool a few minutes before opening.   You can cut to release the steam first. Be careful, it will be hot!

Serve immediately. Season with more salt and thyme if you like.

I served ours with brown rice and green beans.

They are filling and only 2 Points+/each!

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