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Provolone & Spinach-Stuffed Portobello Mushrooms

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INGREDIENTS

  • 4 large portobello mushrooms (1 to 1-1/4 lbs.)
  • 2 Tbsp. olive oil, divided
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup chopped onion or sliced shallots
  • 2 cloves garlic, minced
  • 3 cups packed baby spinach or torn spinach leaves
  • 1/2 cup fresh Italian breadcrumbs or panko dried breadcrumbs
  • 1/2 cup diced plum tomatoes
  • 1-1/4 cups (5 oz.) Sargento® Shredded 6 Cheese Italian Cheese
 

DIRECTIONS

  • 1

    Remove stems from mushrooms; coarsely chop and set aside. Remove and discard gills from mushroom caps using a spoon. Brush outsides of caps with 1 tablespoon oil; place oiled sides down on a foil-lined baking sheet. Sprinkle salt and pepper over caps.

  • 2

    Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushroom stems, onion and garlic; cook 5 minutes, stirring occasionally. Add spinach to skillet. Turn with tongs until spinach is wilted. Stir in tomato and breadcrumbs; mix well. Add cheese; mix well. Spoon mixture into mushroom caps.

  • 3

    Bake in a preheated 400°F oven for 12 minutes or until hot and mushrooms are tender.

Provolone & Spinach-Stuffed Portobello Mushrooms
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Yield: Serves: 4 as a meatless main dish*

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See Nutrition Facts

Serves: 4 as a meatless main dish*

Amount Per Serving

Calories 300

Total Fat 17.6g

Saturated Fat 7.0g

Trans Fat 7.7g

Polyunsaturated Fat 1.1g

Cholesterol 28mg

Sodium 734mg

Carbohydrates 23g

Protein 15g

Dietary Fiber 5g

Vitamin A 101%

Vitamin C 11%

Calcium 308%

Iron 3%