Portobello Que Bella

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* Exported from MasterCook *

 

Portobello Que Bella

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil-flavored nonstick cooking spray

1/4 pound portobello mushrooms -- trimmed and very coarsely

chopped

1/2 pound fresh oyster mushrooms -- trimmed and very coarsely

chopped

1/2 pound fresh shiitake mushrooms -- trimmed and fairly thickly

sliced

1/2 pound medium-size fresh white mushrooms -- trimmed and fairly

thickly sliced

2 large garlic cloves -- finely minced

1 medium leek -- trimmed, washed well, and thinly sliced

1 cup tender young spinach leaves -- washed and spun dry

1/2 cup coarsely chopped fresh parsley

4 ounces feta cheese -- crumbled

2 ounces chevre -- crumbled

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 frozen fillo leaves in a single stack -- (18 x 14-inch)

(from a 1-pound package

 

LAURIE CHRISTOPHER

 

Portland, Oregon

 

Laurie, an Army brat, grew up in Fort Huachuca, Arizona, and now lives in

Portland with her husband, a TV news reporter, and their two teenage children.

" I worry about those Fatal three Fs---being female, fat, and forty, " she jokes,

" so creating meatless entrees is a challenge I enjoy. Mushrooms are a natural

meat substitute that provide bulk without fat and absorb the flavors around them

while providing their own wonderful earthy flavor. Marrying mushrooms with

garlic and fresh herbs and adding spinach for nutritional value seemed like a

good direction, " she says. Laurie next blended in creamy low -fat goat cheese

and surrounded it all with a fillo crust. The result? " A great entree'' family

and friends adore!

 

Four kinds Of mushrooms go into this party-perfect casserole together with

spinach and two types of goat cheese. They're layered into a baking dish with

leaves of fillo, not brushed with melted butter or olive oil but sprayed instead

with olive oil flavored nonstick cooking spray. That's a terrific way to cut fat

and calories without sacrificing an ounce of flavor.

 

1. Preheat oven to 350F. Coat 13 x 9 x 2-inch baking dish well with olive

oilflavored nonstick cooking spray.

 

2. Pulse all four kinds of mushrooms, garlic, leek, spinach, and parsley in food

processor 3 minutes. Scrape down work bowl sides, add feta, chevre, salt, and

pepper and pulse until smooth-about I minute more.

 

3. Cut 8 fillo leaves in half so you have 16 (9 x 14-inch) half leaves, place on

counter, and cover with damp tea towel. Working quickly, coat each of 8 half

leaves with olive oil-flavored nonstick cooking spray and place in bottom of

prepared baking dish.

 

4. Smooth mushroom filling over fillo. Spray remaining 8 half leaves the same

way, lay on top of filling, then spray top leaf.

 

5. Bake uncovered until fillo is flaky and golden brown--about 40 minutes. Cool

10 minutes, cut into 12 pieces, and serve.

 

R E C I P E F R 0 M

 

Laurie Christopher; Portland, Oregon

 

Source:

" Good Morning America/Cut the Calories Coookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 33 Calories; 2g Fat (55.5% calories from

fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 152mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0