Spinach Stuffed Portobello Mushrooms

4 fresh Portobello mushrooms, 3- 4 inches each

1/4 cup chopped onion

1 package frozen spinach, thawed, drained and squeezed dry

2 ounces feta cheese

1 large egg

1/2 cup sour cream

1/2 teaspoon garlic salt

1/2 cup dry stuffing mix

Parmesan cheese.

Clean the mushrooms and remove the stems. Set the caps aside. Chopthe stems

and place in a microwave-safe bowl. Add the onion and microwave on high for

two minutes. Add the spinach and feta cheese. Preheat the oven to 350°.

In a small bowl, beat together the eggs, sour cream, and garlic salt.

Add this to the mushroom mixture and stir. Stir in the stuffing mix.

The mixture should be moist, not runny. Add slightly more stuffing is needed.

Put 1/4 of the mixture into each mushroom. Place on a nonstick cookie sheet.

Sprinkle with Parmesan cheese. Bake for 40 minutes.