Cass Regional Medical Center | Wellness Matters | Spring 2021

2800 E. Rock Haven Road Harrisonville, MO 64701 816-380-3474 DATE: 9/30/2014 Standard CLIENT: Cass Regional Medical Center U.S. Postage PAID CCI JOB NO.: CMM30770 Cass Regional Medical Center COPY IN: 9/25/2014 INDICIA Stay in the know Please check our website, cassregional.org , or our Facebook page for up-to-date information on events. Ingredients 4 large portobello mushroom caps 2 tablespoons olive oil, divided 3 small shallots, chopped 3 cloves garlic, chopped 6 oil-packed, sun-dried tomatoes, drained and chopped 5 cups raw baby spinach ¼ teaspoon black pepper 1 cup cherry tomatoes, quartered ¼ cup grated Parmesan cheese, divided 4 ounces goat cheese, sliced 1 tablespoon balsamic vinegar, divided 8 basil leaves, thinly sliced Spinach and goat cheese stuffed portobello mushrooms Nutrition information Serving size: ½ of recipe. Amount per serving: 432 calories, 31g total fat, 60mg cholesterol, 27g carbohydrates, 21g protein, 7g dietary fiber, 647mg sodium. Directions • Preheat oven to 400 degrees. • Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard. • Coat mushroom caps on each side using 1 tablespoon olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling. • Heat large skillet over medium heat and add 1 tablespoon olive oil until it begins to shimmer. Add shallots and garlic and sauté 1 to 2 minutes, until translucent. • Add sun-dried tomatoes and stir. • Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper. • Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside. • Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap. • Top each cap with 1 tablespoon Parmesan cheese and 1 ounce goat cheese. Broil mushroom caps an additional 1 to 2 minutes until cheese starts to melt. • Serve each cap topped with a drizzle of balsamic vinegar and basil. This dish can easily be made vegan by omitting the Parmesan and goat cheese. You can also add a sprinkle of pine nuts or walnuts for added protein and crunch at the end. Additionally, this recipe can be made to serve 4 if eaten burger- style on crusty, whole-wheat bread or burger buns. Source: American Institute for Cancer Research Makes 2 servings.