Spinach-Artichoke Stuffed Portobello

Spinach &Artichoke Stuffed Portobello Mushrooms (Weight Watcherized)

I found this recipe and decided to change it up to be more Weight Watcher friendly. Not bad at all. Of course, we made it into 4 servings instead of 8 so it was a meal in itself, but the regular version would be 8 servings.

INGREDIENTS:
8 portobello mushroom caps
Extra-virgin olive oil, for brushing mushrooms
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups fat free ricotta cheese
1/4 cup egg beaters
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
4 oz. Fat Free Feta Cheese, crumbled

INSTRUCTIONS:
Using a damp towel, brush mushroom caps to clean. Using a pastry brush or your hand, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center. Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg beaters, grated garlic, salt and pepper, to taste, and nutmeg. Remove mushroom caps from grill. To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.