Spinach & Artichoke-Stuffed Portobello Mushrooms
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase mushroom caps rather than whole mushrooms.
2 fat, 1 vegetable, 1/2 high-fat protein