Skip the meat and try this stuffed portobello recipe from POPSUGAR reader 2peasinablog.
I love portobellos but was looking for a new way to make them besides just grilling. Stuffing them makes them more filling (and delicious!) for a light meal.
2 large portobello mushrooms
1 1/2 cups spinach
1/2 cup feta
2 T ground flax* or breadcrumbs
1/4 cup broccoli
2 t olive oil
*Using the ground flax makes these wheat- and gluten-free, but feel free to use breadcrumbs in place of flax. Both work nicely.
First preheat oven to 350. Cut stems off of mushrooms, then chop stems into small pieces. Heat oil over medium heat, then add spinach, mushroom stems, and broccoli. Cook until spinach is wilted and mushrooms and broccoli are semi-cooked but still crunchy. Mix vegetable mixture with flax or breadcrumbs and add 1/4 cup feta. Spoon into mushroom cap and then add the remaining feta to the top. Bake for about 20-25 minutes until feta is starting to brown and mushrooms are cooked through (they will be darker in color once they are cooked). If you use small mushrooms, these make for a great bite size appetizer!