4 fresh portobello mushrooms
1 tablespoon olive oil
9-ounce bag fresh spinach
4 tablespoons low-fat cream cheese
2 teaspoons lemon-pepper seasoning (salt-free)
1 tomato, seeded and cut into strips
Rinse mushrooms and remove stems. Pat dry. Heat oil in a large frying pan to medium hot and add mushrooms. Saute about five minutes, turning once. While mushrooms are cooking, microwave spinach according to package directions. Chop and drain spinach. Divide into four. Fill each mushroom with spinach. Top with cream cheese and sprinkle with lemon-pepper seasoning. Arrange tomato strips on top in a pattern. Cover frying pan and turn heat to low to keep vegetables warm and slightly melt cream cheese.
Each serving contains about 185 calories, 3 g fat (1 g saturated fat, 0 g trans fat, 8 mg cholesterol), 76 mg sodium, 6 g carbohydrates, 4 g dietary fiber, 6 g sugars, and 6 g protein.