Provolone Portobello Mushrooms

Prep Time: 20 min  |  Cook Time: 12 min  |  Servings: 4  |  Calories: 297
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Provolone Portobello Mushrooms
Prep Time
20 min
Cook Time
12 min

Give this tasty vegetarian recipe a try with stuffed portobello mushrooms made with a mix of tasty ingredients like sautéed onions cooked with fresh baby spinach, tomato and breadcrumbs. Melted Sargento® Shredded 6 Cheese Italian brings all the flavors in this dish together.

  • 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
  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.

Serving Size 4

Calories 297

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 17.70g 27%
Sat. Fat 7.50g 35%
Mono Unsat. Fat 7.70g
Poly Unsat. Fat 1.20g
Cholesterol 26mg 9%
Sodium 718mg 31%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 16%
Sugars 0g
Protein 15g
Vitamin A 305RE
Vitamin C 20mg 18%
Calcium 342mg 31%
Iron 3mg 17%