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	* Exported from MasterCook * Portobello Mushrooms Stuffed With Greens and Cheese Recipe By :Jean Carper, Eat Smart Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen collard greens -- or kale [about 2 1/2 cups cooked] 2 1/2 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice 2 large garlic cloves -- crushed 1 1/2 teaspoons dried thyme 4 Portobello mushrooms -- stems removed 4 ounces Brie cheese -- rind removed salt and black pepper -- to taste Preheat oven to 350F. Microwave greens using package directions; drain and squeeze dry. Combine greens, oil, lemon juice, garlic, thyme. Put mushrooms, stems side up, in a baking dish. Fill hollows with greens. Top with cheese and freshly ground black pepper. Bake 10 minutes. Broil to brown cheese, 2 minutes. Source : "USA Weekend, Dec 10, 2000" S(MC formatting by): "bobbi744@attbi.com" Contributed to the FareShare Gazette by Bobbie; 15 July 2002. bobbi744@attbi.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 9g Fat (53.4% calories from fat); 5g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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