[Meatless Monday] Portobello & Spinach Casserole

Sometimes you just want something warm and comforting, no matter the season. 

While not the most aesthetically pleasing dish, this casserole fits the bill. Plus, its easy and requires only a handful of ingredients. 

This dish was the result of me having the vegetables and not wanting to go the typical pasta route. I normally stray away from casseroles; I think of them as large "family" meals...and a single girl can only eat so much! But a meatless casserole seems more approachable since its all veggies. In general, they're lower calories and you have to eat more in order to get the same amount of protein and other nutrients, assuming you haven't added a ton of cheese and carbs into the dish ;-) I'm guilty of some cheese and carbs, but can you blame me? Cheese makes everything better (in moderation, of course). 

Happy MEATLESS eating!

Portobello & Spinach Casserole

Recipe Inspired by Skinnytaste

Servings: 2

2 cups baby bella mushrooms

1/3 cup frozen spinach

1/3 cup frozen sweet corn

1 tablespoon Smart Balance, butter, or vegetable oil

1/4 cup egg whites

1/4 cup Italian blend cheese

1/4 cup cornbread mix

2 tablespoons Greek yogurt

Optional: marinara sauce

• Preheat oven to 350 degrees and spray a pie dish or a small baking dish ()

• In a pan over medium heat, saute mushrooms in butter/oil for about 2 minutes. Add frozen spinach and corn, and cover for about a minute. Uncover and stir. Allow to cook for another minute and remove from heat. 

• In a bowl, combine egg whites, cornbread mix, and yogurt until combined. Add cheese. Lastly, add sauteed vegetables and stir. 

• Pour into prepared dish and top with additional cheese or marinara sauce. Cook for about 15-20 minutes, or until cheese is melted and casserole is set. May serve topped with marinara.