38.                      Stuffed Portobello Mushrooms

Preparation Time:15 minutes

Cooking Time: 9 to 12 minutes

Serving: 4

Ingredients:

•       4 portobello mushrooms, wiped clean with a damp cloth, stemmed, and gills removed (see Tip)

•        1 teaspoon olive oil

•        2 cups chopped fresh baby spinach

•        1 red bell pepper, chopped

•        ⅓ cup chopped red onion

•        ⅓ cup nonfat Greek yogurt

•        2 tablespoons nonfat cream cheese, at room temperature

•        2 tablespoons grated Parmesan cheese

Directions:

1. Rub the mushrooms with the olive oil. Place them in the air fryer basket, hollow-side up, and air-fry for 3 minutes.
2. Carefully remove the mushroom caps because they will contain liquid. Drain the liquid out of the caps.
3. In a medium bowl, thoroughly mix the spinach, red bell pepper, red onion, yogurt, cream cheese, and Parmesan cheese. Stuff one-fourth of this mixture into each drained mushroom cap. Return the caps to the air fryer basket.
4. Air-fry for 6 to 9 minutes, or until the filling is hot and the mushroom caps are tender.

Nutrition: Calories: 100; Fat: 3g (27% of calories from fat); Saturated Fat; 1g; Protein: 9g; Carbohydrates: 13g; Sodium: 133mg; Fiber 2g; Sugar: 7g; 53% DV vitamin A; 132% DV vitamin C