Creamy Spinach-Stuffed Portobellos

Creamy Spinach-Stuffed Portobellos

16

"Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious."

Ingredients

37 m {{adjustedServings}} servings 129 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Add the tomatoes and spinach and cook just until the spinach is wilted. Stir in the soup and cook until the mixture is hot and bubbling.
  2. Stir the bread crumbs and cheese in a small bowl.
  3. Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.
  4. Roast at 425 degrees F for 15 minutes or until the mushroom caps are tender. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.
  5. Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.
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Reviews

16
  1. 23 Ratings

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Gave this one a try last night, though I had to make some last-minute substitutions (my store was out of the large portobellos, so I bought a 8oz pack of baby bellas). Since I had smaller mushro...

Quick & Easy. I added some sauteed garlic and black pepper. Try to cook down the tomatoes as much as possible. With the juicy tomato and condensed soup, there seemed to be too much liquid when I...

This was good I added 1/2 a brick of cream cheese to the filling mixture it made it a little creamier. I also cut up the steams and sauted them with the onions rather than throwing them out...